Baked lemon cheesecake recipe

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  • 4 starsRating: 4 stars (32 ratings)

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  • Rating: 4 stars
  • Cost per serving: 42p
  • 25 mins to prepare and 2 hrs 00 mins to cook, 1 hr to cool Takes: 25 mins to prepare and 2 hrs 00 mins to cook, 1 hr to cool
  • 12 Serves: 12

Preheat the oven to Gas 4, 180°C, fan 160°C. Lightly oil a 20cm (8in) spring release cake tin and line with baking parchment.

Melt the butter in a medium pan, stir in the crushed biscuits and almonds and mix well. Scatter half of the crumb mixture over the base of the tin and press down with the back of a spoon.

To make the filling, place the egg whites and salt in a large grease free bowl and whisk until stiff but not dry. Add 3 tbsp of the sugar and whisk again until stiff and shiny. Fold in the remaining sugar.

Now place the cheeses, cream, egg yolks and cornflour together in another bowl and whisk until smooth, then gently fold in the egg whites. Pour into the prepared tin. Sprinkle the remaining crumb mixture over the top of the cheesecake, then bake for 1 hour.

Switch off the oven and leave to cool. When completely cold, remove from the tin and chill for at least 1 hour. Serve in wedges dusted with icing sugar.

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  • 75g butter, melted
  • 175g (6oz) oaty biscuits, crushed
  • 50g (2oz) ground almonds
  • For the filling
  • 2 large eggs, separated
  • pinch of salt
  • 125g (4oz) caster sugar
  • 1 x 300g tub full fat soft cheese
  • 1 x 250g tub ricotta cheese
  • zest and juice of 3 lemons
  • 150ml double cream
  • 1tbsp cornflour
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Each serving contains
  • Calories 350 18%
  • Sugar 15g 17%
  • Fat 15g 38%
  • Saturates 14g 70%
  • Salt 0.2g 12%
of an adult's Reference Intake amount. Find out more
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