From Cherrapeño
Lemon Cheesecake
Adapted from What's the recipe today Jim?
Serves 10
250g digestive biscuits
100g unsalted butter, melted
600g cream cheese
100g icing sugar
2 tablespoons lemon curd taken from a 411g jar, the rest is used for the topping
juice of 2 lemons
284ml pot double cream
grated zest of 2 lemons
Line a 23cm loose bottomed tin (or individual tins) with baking parchment.
Using a rolling pin, crush the biscuits in a large plastic bag until you have fine crumbs. Pour
the crumbs into a large bowl and mix thoroughly with the melted butter.
Spoon into the prepared tin and press down evenly. Chill in the fridge
while you make the filling.
In a large bowl, beat the cream
cheese, icing sugar, 2 tablespoons of lemon curd and the lemon juice
until smooth. I used an electric hand held whisk to do this. Add the
cream and continue beating until all the ingredients are combined and
thickened. Stir in the lemon zest.
Spoon the mixture onto the biscuit base and smooth evenly with a knife.
Rosie's
recipe says to spread the remaining lemon curd over the top of the
cheesecake and put in the fridge to set overnight. The cheesecake can
be frozen if wanted.
Note: I made half the amount of the above
recipe and got 6 individual cheesecakes. I omitted the lemon curd
topping and served with fresh raspberries and some raspberry sauce.