Thursday, 15 March 2012

Lemon Zest Cheesecake

Possibly my favourite pudding alongside a good crumble. This is such a great pudding to whip out at a dinner party or birthday (as you can see from the photo), so long as you don't eat it all whilst making it! This recipe was originally taught to me on the cookery course I took when I was seventeen and has since been tweaked for a perfect cheesecake! 

I'm pulling the cheesecake out of the bag as it has been a long sought after request by many; however, one request had more merit than others. A group of girlfriends were being domestic goddesses & throwing a dinner party. The  pudding was set to be a delicious Oreo cheesecake. Unfortunately the cheesecake didn't have the desired effect & everyone went down with food poisoning ... apparently dairylea isn't a fine substitute for cream cheese! With a 21st dinner party in the group of domestic goddesses to supply a pudding for, this was the perfect excuse to make a cheesecake & remedy the previous mistake that had occurred ... I won't mention any names! 

This is a non baked cheesecake, so no need to worry about cooking times, simply measure out correctly, mix together & leave to set in the fridge. Best made the night before so that the cheesecake has time to set properly. 

Serves 8-12
(depending on how generous your slices are and whether you want seconds)
Chill to perfection overnight 
(or for a minimum of 2 hours before your event if needs)

You will need the following:
200g Digestive Biscuits
120g Ginger Nut Biscuits
140g Butter

75ml Double Cream
200g Cream Cheese
250g Marscapone Cheese
120g Caster Sugar
Zest & juice of 1 Lemon (2 if you want it really zingy)

Put both varieties of biscuits in a food bag & take out your stress by crushing them with a rolling pin

Melt the butter for 1 minute in the microwave 

Add crushed biscuits, stir in well 

Get a suitably sized tin. Usually I would use a 12inch circular cake tin or tart dish but today I have gone for a rectangular tray. Pour your biscuit mixture into the tray & press down firmly so that it looks a little like this...

Chill in the fridge for half an hour before you put the topping on
(If you're in a rush & have other things to be getting on with, put the base in the freezer for 5 minutes)

In a bowl mix the sugar, marscapone, cream & cream cheese


Grate the zest of one lemon (2 if you want it really zingy)

Squeeze the juice of that lemon into the mixture & add in the zest

Pour mixture over the biscuit base and smooth out

Put in the fridge over night or in the freezer for just under 5 minutes

Serve scattered with the fruit of your choice; strawberries, blueberries or raspberries

Happy Birthday Amy...

Enjoy ...

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