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.