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.
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
- 200g Gingernut biscuits
- 80g Unsalted butter (softened)
- 25g Billington's Unrefined Molasses Sugar
For the Topping
- 500g Mascarpone cheese
- 2 Lemon(s) (zest & juice)
- 140g Unrefined golden icing sugar (sifted)
To Decorate
- 3 Lemon(s) (thinly sliced)
Utensils
- 20cm springform cake tin
- Baking parchment
- Small saucepan
- Food processor
Nutritional Information
per 110g- 473cal Energy
- 40g Fat
- 25g of which Saturates
- 24g Carbohydrates
- 14g of which Sugars
- 4.3g Protein
- 0.39g Salt
Recipe Reviews
This is an amazing cheesecake recipe, I also use it with fresh fruit i.e. strawberries, raspberries, blueberries and blackberries, I mix the fruit in with the topping, it always goes down well. I have used this recipe for years and it is my go to recipe.
This is an amazing recipe, I have used it without the lemons and used soft fruit stead, so far have tried with blackberries, raspberries as well as blueberries. Not altogether but on separate occasions, as there are only the two of us, I use had the recipe amounts, otherwise it would get eaten too quickly. This is a favourite with us and friends that I have told them where to find the recipe.
Made this using strawberries instead of the lemon, as there are lots garden in the garden. Really tasty.
Highly recommended. Made a couple of times. Added more lemon juice than stated though
This is the best cheesecake ever. Everyone that have tried it have asked for the recipe. Best part is it doesn't need baking and is real very quickly, please note it won't last for long!
Ingredients
For the Base
- 200g Gingernut biscuits
- 80g Unsalted butter (softened)
- 25g Billington's Unrefined Molasses Sugar
For the Topping
- 500g Mascarpone cheese
- 2 Lemon(s) (zest & juice)
- 140g Unrefined golden icing sugar (sifted)
To Decorate
- 3 Lemon(s) (thinly sliced)
Utensils
- 20cm springform cake tin
- Baking parchment
- Small saucepan
- Food processor
Nutritional Information
per 110g- 473cal Energy
- 40g Fat
- 25g of which Saturates
- 24g Carbohydrates
- 14g of which Sugars
- 4.3g Protein
- 0.39g Salt