Lemon cheesecake

By Teatime1991

Triple tested: This refreshing cheesecake is really tangy and it's so easy to make.

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Rate this recipe 2.4/5 (13 Votes)

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Ingredients

14 HobNobs (200g), crushed into crumbs
Zest and juice of 3 lemons
300g lemon curd
500g ricotta
600g Philadelphia, at room temperature
100g butter, melted
1 tbsp cornflour
75g golden caster sugar, plus 2tsp golden caster sugar for the lemon topping

Details

servings 12
Level of difficulty Average
Preparation time 10mins
Cost Average budget

Preparation

Step 1

For the base, mix the biscuit crumbs and melted butter together. Press firmly into the base of a greased 20cm, deep loose-based tin and leave in the fridge to chill.

Step 2

Meanwhile, mix the cornflour with the juice of 1 lemon until smooth. Add lemon curd, zest of 1 lemon and 2tsp sugar and bring to the boil, stirring. Simmer for 1 min, then tip into a bowl. Chill for 20 mins.

Step 3

Mix ricotta, cream cheese, remaining lemon zest, juice and sugar until smooth. Combine with 1 2 the lemon curd mix; spread onto base. Dot lemon curd topping on top and swirl to create a marble effect.

Step 4

Chill for at least 4 hrs or overnight to set. Release cheesecake from the tin (heat the outside edges of the tin with a hot cloth to make it easier). Smooth the sides with a palette knife and transfer to a plate.