Lemon Cheesecake
7 Reviews
About the bake
This zesty lemon cheesecake is deliciously refreshing and would be a great dessert choice for any occasion. The base is packed with the flavours of gingernut biscuits and Billington's molasses sugar and topped with a smooth, creamy layer of lemon infused cream cheese making this no ordinary cheesecake. One slice of this and we guarantee you will be coming back for more.
- Egg-Free Recipes
- Nut Free
Method
Step 1
Grease a 20cm springform cake tin and line with non-stick baking parchment.
Step 2
In a small pan gently melt together the butter and Molasses sugar until all of the sugar has dissolved. Crush the biscuits and add to the melted butter. Stir together until completely coated.
Step 3
Press the biscuit mix firmly into the base of the prepared tin using the back of a spoon until smooth and level. Chill whilst making the cheesecake topping.
Step 4
For the topping, mix together the Mascarpone cheese, sifted icing sugar, lemon zest and juice. Mix just until combined and smooth. Spoon onto the biscuit base and level the top before placing in the fridge for a minimum of 4 hours to set.
Step 5
When ready to serve remove the cheesecake from the tin and decorate with the sliced lemon and a light dusting of icing sugar.
Ingredients
For the Base
- 200gGingernut biscuits
- 80gUnsalted butter (softened)
- 25gBillington's Unrefined Molasses Sugar
For the Topping
- 500gMascarpone cheese
- 2Lemon(s) (zest & juice)
- 140gUnrefined golden icing sugar (sifted)
To Decorate
- 3Lemon(s) (thinly sliced)