Baked Lemon And Vanilla Cheesecake Recipe – a delicious recipe with butter, caster sugar, eggs, cream juice, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 150 degrees C/300 degrees F/gas mark 2.
2
Smash the biscuits to crumbs in a food processor or possibly put them in a plastic bag and roll them with a rolling pin.
3
Mix them with the melted butter then tip them into the cake tin.
4
Press the hot wet crumbs down with your hand to create a base then set aside in a cold place.
5
Beat the curd or possibly mascarpone cheese with the sugar till thick and creamy then beat in the Large eggs.
6
Pour in the cream and beat gently (use the slow speed on a mixer if you are using an electric one).
7
Add in the lemon zest and juice and a few drops of vanilla extract.
8
Pour the cake mix on top of the crumbs and place in the oven for an hour and a quarter by that time the cake should have risen and puckered round the edges.
9
The centre will be wobbly but not runny.
10
Switch off the oven but leave the cake in for 15 min then remove and leave in a cold place until it has sunk slightly and is thoroughly cold.
11
It should be refrigerated overnight before eating if possible.
12
You will need a deep 23cm cake tin with a removable base.
90892
kcal
Calories
5970
g
Fat
6403
g
Carbs
3158
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 250 gm digestive biscuits, 90 gm butter melted, 500 gm curd or possibly mascarpone cheese, 250 gm caster sugar, and more.
Yes, Baked Lemon And Vanilla Cheesecake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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