Bake of the Week: Baked Lemon Cheesecake

WE have a lovely cheesecake recipe for you this week.

Unlike lots of cheesecakes, it requires baking, but this gives the lemon and vanilla flavours a lovely richness.

Take the eggs, mascarpone and full-fat cream cheese out of the fridge at least an hour before you intend to start. This will make the mixture much smoother.

Thanks to Lakeland for this week’s bake.

You’ll need

For the base

175g digestive biscuits

75g unsalted butter, melted, plus a little extra

For the filling

250g mascarpone

600g full-fat cream cheese

150g caster sugar

3 large eggs and 3 large egg yolks, at room temperature

Finely grated zest of 1 lemon

3tbsp lemon juice

1 tsp vanilla extract

Method

Heat the oven to 170C/150C/gas mark 3/325F. Grease a loose-bottomed, 20cm tin with butter.

Crush the biscuits to fine crumbs in a plastic bag with a rolling pin, or in a food processor. Pour the crumbs into a bowl, add the melted butter and mix thoroughly.

Transfer the mixture into the tin and press with the back of a spoon until smooth. Chill in the fridge.

Combine the cheeses and sugar until smooth and creamy.

Gradually add the eggs and yolks until all are well mixed. Finally add the lemon zest, juice and vanilla.

Place the tin with the base on a baking tray then pour in the filling and smooth the surface. Bake for 50 to 60 minutes or until the cheesecake is set but the centre is still wobbly.

Turn off the oven. Leave the cheesecake inside for a further hour to cool down. This will prevent cracking.

Remove from the oven and cool completely on a wire rack. Chill for 4 hours or ideally overnight.

Remove from the fridge 30 minutes before serving. Then carefully remove from the tin by pushing up the base and sliding the cheesecake on to a serving plate.