Mary Berry easy lemon cheesecake recipe review

lemon cheesecake by cake takes the biscuit blog

On Sunday I wanted to make a dessert for some friends coming round. After a BBQ with lots of meat, I thought something light and refreshing would go well. I started sifting through my recipe books and found that there were plenty of cheesecake recipes out there but a lot of them were a bit faffy especially if you had to bake one. In the end I plumped for the easy lemon cheesecake recipe from Mary Berry’s Ultimate Cake Book because it was super easy. I was impressed about how quickly it could be made.

It says to use a 9 inch flan dish, but as I didn’t have one, I used an 8 inch cake tin which was loose bottomed. The first thing to do is mix the 10 crushed digestive biscuits, 2 oz of melted butter and 1 oz demerara sugar together for the biscuit base. I found that the base did go a bit soggy when eating it so I now want to experiment with baking the base for a short amount of time before adding the filling.

For the cheesecake filling, you mix together 150ml of single cream, 1 tin of condensed milk, almost a pack of soft cheese (175g) and zest of 3 lemons. I used light condensed milk and light soft cheese so this was a bit healthier. Then you add the juice of 3 lemons – I actually put the juice through a sieve to make sure the filling was really smooth. It’s also really important to use a whisk to get rid of any lumps when you add the soft cheese. The lemon juice almost instantly thickens the mixture as long as you keep whisking. Pour the mixture into the cake tin and leave for four hours to set. Just before serving I added strawberries round the edge. If you’re more organised than me then you can make it the night before, which is actually a good plan if you’re preparing for a dinner party. I would definitely make this again because it was faff free. If you want more info on Mary Berry and her other books you can read about her here.

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Wedding cake – the Cake Partnership

Wedding fruit cake made by the Cake Partnership

I recently went to my friend’s wedding in St Andrews and managed to get a few snaps of the gorgeous wedding cake. It was a lovely fruit cake (there was also choc sponge but I didn’t manage to get a piece of that as well). The cake was made by the Cake Partnership in Edinburgh –  a mother and daughter duo – Lillian and Emma. My friend said she fell in love with the cake the second she saw it – I can understand why!

Pip Studio Cake Plate

Raspberry courting cake close up on Pip Studio plate

This is one of my most prized cake possessions – the Pip Studio cake plate. I saw it in a little gift shop in Edinburgh last year but didn’t buy it straight away as it was a bit of an extravagance. I decided I had to go back to the shop to get it, and almost missed the train home with my friend! She is used to my being very late for things! I’ve used the cake plate before but never been able to get a good photo of it. I made birthday cupcakes and displayed them on the plate last year but before I could get my camera, all the cakes had gone! Here, I made raspberry courting cake – the perfect summer treat – for my boyfriend’s parents. The good news is it went down well and seconds were requested! After much searching as it is sold out across most outlets, I found you can still buy it on the Selfridges website. Yay!

whole raspberry courting cake on Pip Studio cake plate

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