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.
7 ingredients5 steps
Egg-Free Recipes
Nut Free
Ingredients
MetricImperial
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)
Utensils
20cm springform cake tin
Baking parchment
Small saucepan
Food processor
Nutritional information per 110g serving
Energy 473cal
Fat 40g
of which Saturates 25g
Carbohydrates 24g
of which Sugars 14g
Protein 4.3g
Salt 0.39g
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.
7 Baker Ratings
Works really well during summertime - will defs be making this again!
Love this?
Such an easy recipe that gets a great reception every time! Easy to make gluten free by using free-from ginger nuts. As another reviewer has said, it doesn't last long!!
