Baked lemon cheesecake
Print Recipe
60
Serves:     people
Notes from Anna
  • This lovely, creamy cheesecake has all the luxurious flavour and texture of a classic cheesecake without the high fat content. It’s a fantastic make-ahead dessert that couldn’t be easier to prepare.
 

INGREDIENTS
Add to Shopping List
This recipe is in your Shopping List
SHARE

INSTRUCTIONS

  1. PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
  2. Place the amaretti and digestive biscuits in a plastic food bag and crush with a rolling pin.
  3. Melt the butter in a saucepan. Add the crushed biscuits and stir to mix. Butter a 20cm loose-bottomed baking tin and press the biscuit mixture into the base.
  4. Wash and zest the lemon. Separate the eggs.
  5. Mix the ricotta and quark together in a bowl. Add the sugar, cornflour, egg yolks, vanilla extract, lemon zest and crème fraiche.
  6. Whisk the egg whites to stiff peaks and fold into the cheese mixture with the sultanas.
  7. Pour the filling over the biscuit base and bake for 40 minutes until set and golden brown.
  8. Chill and serve dusted with icing sugar.

Leave A Comment