Lemon cheesecake

Lemon cheesecake

AuthorSara Maryam WatsonCategory, DifficultyBeginner

Every cheesecake has a classic base. Once you master this, then the rest is basically topping. This is a halal Lemon cheesecake recipe but you'll find more cheesecake recipes on our site with different flavours. This recipe is based on 100% halal ingredients.

Make sure you save a bit of cheesecake for the following day. You may notice it tastes much better.

Why not use our timer to time yourself? Just click the timer  5 Minutes

You will need a 9 inch spring form tin (or any other), a food mixer, a spatula, a whisk and a couple of bowls.

Yields6 Servings
Prep Time15 minsCook Time2 hrs 10 minsTotal Time2 hrs 25 mins
Base
 110 g digestive biscuits (7 or 8)
 50 g butter
 25 g light brown soft sugar
Topping
 350 g mascarpone
 75 g caster sugar
 1 lemon, zested
 2 lemons or (90ml lemon juice)
Base
1

Butter the cake tin. Crush the digestive biscuits in a food bag with a rolling pin (or a shoe?).

2

Melt the butter in a saucepan, then take off the heat and stir in the brown sugar and biscuit crumbs.

3

Add to the cake tin and then chill in the freezer.

Topping
4

Whisk together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy.

5

Check on the base, if it has hardened then spread the topping over the base and chill for a couple of hours.

6

The cheese cake has set, then use lemon trimming and some yellow colour gel to decorate.

Ingredients

Base
 110 g digestive biscuits (7 or 8)
 50 g butter
 25 g light brown soft sugar
Topping
 350 g mascarpone
 75 g caster sugar
 1 lemon, zested
 2 lemons or (90ml lemon juice)

Directions

Base
1

Butter the cake tin. Crush the digestive biscuits in a food bag with a rolling pin (or a shoe?).

2

Melt the butter in a saucepan, then take off the heat and stir in the brown sugar and biscuit crumbs.

3

Add to the cake tin and then chill in the freezer.

Topping
4

Whisk together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy.

5

Check on the base, if it has hardened then spread the topping over the base and chill for a couple of hours.

6

The cheese cake has set, then use lemon trimming and some yellow colour gel to decorate.

Lemon cheesecake

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