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Lemon cheesecake



crushed butter biscuit
500 g
mascarpone cheese
130 g
caster sugar
150 g/2pc
lemon cream / 2 lemons
2 teaspoons
vanila extract
200 g
sour cream



  1. Preheat the oven to 180 °C ● Line the bottom of a springform cake tin with baking paper, close the form and cut the edges of the paper off ● Line the bottom of the cake tin with mixed biscuits, sprinkle with water and tip the mixture into the bottom using a spoon ● Put this base of the cheesecake in the oven for 10 minutes to bake 

  2. In the food-processor bowl, mix the mascarpone cheese with sugar and lemon cream (or zest and lemon juice), at a lower speed first which you gradually increase ● When the mixture is well combined, add salt and vanilla extract, gradually beat in the eggs (one by one, not until the previous one is well combined with the cream) ● Pour the cream cheese mixture over the base of the prepared tin 

  3. Reduce the temperature in the oven to 150°C ● Put a small pot with water at the bottom of the oven ● Put the cheesecake into the centre of the oven and bake for 45 minutes ● Reduce the temperature to 120°C and bake for another 35 minutes or until the edges of the cake are stiffen while the middle remains slightly jelly-like ● Spread the cheesecake with sour cream and put it in the oven again for about 5 minutes ● Turn the oven off, leave the oven door slightly open and leave the cheesecake to cool to a room temperature ● Leave the cheesecake in the fridge for a few hours, or preferably overnight