HOW TO DECORATE A LEMON CHEESECAKE RECIPES
LEMON NO BAKE CHEESECAKE RECIPE - BBC FOOD
This classic lemon cheesecake is a no-bake, make-ahead wonder. Enjoy a zingy lemon dessert in less than 30 minutes.
Provided by James Martin
Prep Time 30 minutes
Cook Time 0 minutes0S
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base.
- Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.
- Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.
- For the filling, mix the mascarpone cheese, lemon juice and zest, caster sugar and icing sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.
- Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.
- When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.
- For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.
- Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries.
LUSCIOUS LEMON BAKED CHEESECAKE RECIPE - BBC GOO…
A simple but very impressive pud, light enough to have a slice to finish a big meal
Provided by Barney Desmazery
Categories Dessert
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
- Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
- Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.
Nutrition Facts : Calories 705 calories, FatContent 57 grams fat, SaturatedFatContent 34 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 25 grams sugar, ProteinContent 7 grams protein, SodiumContent 1.08 milligram of sodium
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