Lemon berry cheesecake

Lemon berry cheesecake
Serves: 6
  • Base:
  • 250g digestive biscuits
  • 110g melted butter
  • Filling:
  • 500g full fat cream cheese
  • 500g mascarpone cheese
  • 50g caster sugar
  • 2 large eggs, beaten
  • 2 tsp vanilla essence
  • 1 lemon, zest and juice
  • Fruit sauce:
  • 250g mixed summer fruits, finely chopped
  • 3 tbsp orange or lemon juice
  • 2 tbsp golden caster sugar
  • To garnish:
  • 200g summer fruits and icing sugar
  1. For the base, put the biscuits in a plastic bag and bash to a crumb with a rolling pin. Melt the butter in a small saucepan, add the biscuit crumb and sugar and mix thoroughly. Press into the base of a loose-bottomed 20cm cake tin and set aside in the fridge to set.
  2. For the filling, preheat the oven to 170C/Gas 3. In a large mixing bowl, combine the cheeses, sugar, eggs, vanilla, lemon zest and juice. Spoon into the base and smooth with a palate knife. Bake for 1 hour, then switch the oven off (without opening the door), leaving the cheesecake inside for a further 2 hours. Remove and allow to cool completely before removing from the tin.
  3. For the sauce, place the ingredients in a food processor and whiz until smooth.
  4. To serve, pour over the sauce, top with mixed berries, sieve over icing sugar, slice and serve.
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