Lemon Cheesecake Recipe
Mmm Mmm Lemon Cheesecake! That was quite a success and so easy to make as well.
Anna had been away for a couple of days on the Isle of Man, so I thought I’d make a cheesecake for her as it’s one of her favourites. Unfortunately when Morgan and Pat went shopping they forgot the all important ingredient of Philadelphia though so I couldn’t actually make it until the day after Anna got back once I’d had chance to go to the shops myself to get some.
We didn’t have much in the way of blueberries so a blueberry cheesecake was out of the question. We did have some blackcurrants but I didn’t fancy that, and Anna’s favourite chocolate cheesecake wasn’t an option either as we didn’t have chocolate philadelphia. I did toy with the idea of a caramel cheesecake but in the end decided that a classic lemon cheesecake was what I fancied. The tart lemon always contrasts with the sweetness and gives it a nice light, fresh taste that just makes you want more.
It couldn’t be easier to make though, so here’s how I did it.
250g Hobnob biscuits
300ml Double Cream
360g Philadelphia (Full Fat)
1 large Lemon
For the Glaze
½ Cup of water
½/ Cup of Sugar
2 Tbsp Lemon Juice
1 Tbsp Cornflour
Yellow food colouring
Serves: 8 people
Calories per slice: Lots!
Lemon Cheescake – Method
- Smash up the Hobnobs into crumbs in a bowl.
- Melt the butter and mix it through the Hobnob crumbs.
- Line a springform or loose bottom cake tin and press the biscuit crumb mix into it to form the base of the cheesecake.
- Add the Sugar, Double Cream and Lemon Juice to large bowl and whisk until stiff.
- Zest the lemon and fold it into the whisked cream.
- Fold the Philadelphia into the cream.
- Spoon the Cheesecake mixture that you’ve just made on top of the biscuit base and place it all in the fridge to cool.
For the Glaze
The glaze is of course optional, you could just sprinkle some lemon zest over the top or leave it as it is, but it adds to the overall look and gives it just a bit more zing.
- Add the Sugar, Water, Cornflour, Lemon Juice and a couple of drops of yellow food colouring to a pan.
- Bring to the bowl stirring continuously.
- All to boil for a couple of minutes and then allow to cool but not set.
- Before the glaze sets pour it over the cheesecake and place back in the fridge to set.
That’s all there is to it, except of course for the painful wait before you can eat it… It’s worth the wait though.