Lemon cheesecake

Lemon cheesecake

This gluten-free baked lemon cheesecake recipe is simple to make and perfect for a creamy, zesty dessert.

By , 21 September 2015
Lemon cheesecake
  • Ready in: 150 mins
  • Serves: 16
  • Price: 35p per serving
Nutritional Info
Each 67g serving contains
  • Fat 20
    29%
  • Sat Fat 13
    63%
  • Sugar 13
    14%
  • Salt 0.27
    5%
  • Cals 262
    13%
of your reference intake.
Typical energy values per 100g: 1637kJ/391kcal.
Ingredients
  • 150g pack Asda Gluten-Free Sicilian Lemon Shortbread Biscuits
  • 50g butter, melted
  • 250g Asda Mascarpone
  • 250g Asda Soft Cheese
  • 100g crème fraîche
  • 150g caster sugar
  • 1 unwaxed lemon, zest of
  • 3 tbsp lemon juice
  • 1⁄4 tsp vanilla extract
  • 1 level tsp cornflour
  • 2 medium free-range eggs
Method
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Grease a 20cm cake tin and line the base with baking paper. Crush the biscuits to make crumbs put them in a plastic bag, seal and bash with a rolling pin. Mix with the butter and spread evenly over the base of the tin. Press down with the back of a spoon. Chill.

  • Put the remaining ingredients in a blender or processor and blend until smooth. If you don’t have a processor, mix them in a bowl until evenly blended. Pour the mixture onto the base and bake for 40 minutes.

  • Turn off the oven but leave the cheesecake inside for 30 minutes as it cools. Remove, then leave to cool completely.