Five-star bakes: Wizard lemon cheesecake
Wizard lemon cheesecake
MAKES 1 x 20CM CAKE
- 150g plain digestive biscuits, broken into pieces
- 50g unsalted butter, melted
- 350g full-fat cream cheese
- 150g golden caster sugar
- 4 medium eggs
- finely grated zest and juice of 2 lemons
- 1 tsp vanilla extract
Preheat the oven to 180C/160C fan/gas 4. Have ready a 20cm loose-bottom cake tin about 5cm deep. Whiz the biscuits to crumbs in a food processor, then add the butter and whiz again. Press the mixture into the base of the tin using your fingers.
Place the filling ingredients in a food processor and whiz until smooth. Carefully pour the mixture on top of the biscuit base, using the back of a spoon as a chute to avoid disturbing the crumbs. Bake the cheesecake for 20-30 minutes or until just set and slightly risen (it may also be starting to colour). Remove from the oven and run a knife around the edge. Leave to cool then cover with foil and chill overnight.
Accompany with a dollop of crème fraîche or soured cream and sliced strawberries tossed with a squeeze of lemon, a dusting of icing sugar and a little jam.