Description
A creamy baked lemon cheesecake with a set fruity top jewelled with fresh berries!
Ingredients
Scale
Base:
- 180 g digestive biscuits, crushed
- 75 g butter, melted
Filling:
- 325 g cream cheese
- 50 ml double cream
- 2 eggs, lightly beaten
- 95 g caster sugar
- 2 lemons, zested and juiced
Topping:
- 300g frozen summer fruits
- 1–2 tablespoons caster sugar
- 2 sheets of leaf gelatine
- 100 g blueberries
- A little icing sugar (OPTIONAL)
Instructions
- Line an 8inch (20cm) cake tin with baking paper (I line it up and over the sides so I can lift the finished cheesecake out easily).
- Put the digestives into your food processor and blitz to fine crumbs. Melt the butter and then mix with the biscuit crumbs to form a mixture that resembles wet sand. Press this into the prepared tin firmly and evenly. Chill for 1 hour (or freeze for 20 minutes).
- Preheat the oven to 180℃ / fan 160℃ / 312℉.
- Put the cream cheese in a mixing bowl and beat to soften. Add the lemon juice and zest, double cream, eggs and caster sugar and mix well until combined. Pour the mixture over the chilled base.
- Bake for 30 minutes and then turn off the oven – leaving the cheesecake inside to continue cooking gently in the residual heat for 15 minutes until completely set.
- Remove from the oven, cool at room temperature and chill for at least 6 hours.
- Put the sheets of gelatine in a bowl of cold water, ensuring they are covered. Soak while you cook the fruit.
- Put the frozen fruit in a large saucepan and sprinkle over 1 tablespoon of caster sugar. Cook over a medium heat for 10-15 minutes until the fruit is soft and breaking down. Taste and add more caster sugar if necessary (I like to leave a little bit of tang!)
- Remove from the heat and immediately push through a fine mesh sieve to remove pips and seeds. In your hand, squeeze the gelatine sheets to remove any excess water. Drop into the hot fruit puree and stir until completely dissolved.
- Leave the fruit puree to cool but keep checking on it as we don’t want it to set.
- When the puree has cooled down, pour it evenly over the top of the chilled cheesecake. Dot the fresh berries over and pop back in the fridge for at least 2 hours to set.
- Cut into 8 bars and dust with a little icing sugar if you like.
Notes
- Please don’t be intimidated by the amount of chilling time – this can be made in advance the day before you need it!
- I’ve used summer fruits for the compote and blueberries on top but use what you have – I always have frozen fruit in the freezer because it’s so handy!
- Prep Time: 20 minutes (+ 6.5 hours chilling time)
- Cook Time: 1 hour
Nutrition
- Serving Size: Per serving
- Calories: 438.72kcal