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Monday, December 17, 2012,1:50 AM by
Sruthilaya Subiksha.D

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SOURED CREAM LEMON CHEESECAKE

Serves :
6

Preparation Time :
1 hour

Cooking Time :
50 minutes

Preparation Method :

  • Preheat oven to 180°C / 350°F / gas mark 4.
  • The Crust: Grease a 9-inch spring form tin and line sides with baking parchment. Crush digestive biscuits until fine crumbs.
  • Mix crumbs with melted butter, then press mixture over the base. Chill for 10-12 minutes.
  • The Cheesecake: Mix ricotta with half the sugar, then beat in eggs one at a time, followed by lemon rind. Pour this mixture over the crust and place pan on a baking tray. Bake for 40-45 minutes.
  • Remove cheesecake from oven and allow to stand for 5 minutes. Stir remaining sugar into soured cream and pour over cheesecake.
  • Bake for another 5 minutes, then remove and allow to cool in pan. Chill until ready to serve.
  • Honeyed Apricots: Put apricots in a pan with honey, lemon juice and walnuts. Heat gently until honey melts.
  • Cut cheesecake into slices and serve with the apricots spooned over. Serve it warm or cold.

INGREDIENTS

The Crust

  • 250 grams digestive biscuits
  • 75 grams unsalted butter, melted for the cheesecake and topping

The Cheesecake and topping

  • 500 grams ricotta cheese
  • 4 large eggs
  • Finely grated rind of 1 lemon
  • 250 grams full-fat soured cream
  • 150 grams castor sugar

The Honeyed Apricots

  • 150 grams dried apricots, chopped
  • 75 ml honey
  • 4 teaspoon lemon juice
  • 50 grams chopped walnuts

7 comments for “Soured Cream Lemon Cheesecake”

  • Posted Saturday, February 11, 2023 at 8:36:32 PM

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