Lemon cheesecake with red berry topping
This lemon cheesecake and the topping can be made one day in advance. Just remove the cheesecake from the fridge 1 hour before serving and top with the fruit at the last minute.
Serves: 8-10
175g (6oz) digestive biscuits, crushed
65g (2 1/2oz) butter, melted
2 x 200g tubs of soft cheese
100g (4oz) caster sugar
Finely grated rind from 1 lemon
Juice from 2 lemons
2 large eggs, beaten
150ml (1/4pt) soured cream
15ml (1tbsp) cornflour
For the topping:
75g (3oz) caster sugar
225g (8oz) fresh or frozen cranberries
100g (4oz) fresh raspberries
Seeds from 1 pomegranate
1. Preheat the oven to 180°C/350°F/gas 4. Mix together the crushed biscuits and melted butter, and press into the base of a 20cm (8in) base-lined spring-form tin. Chill in the fridge.
2. Place the soft cheese and sugar in a bowl and beat until smooth. Beat in the lemon rind and juice followed by the eggs and soured cream. Fold in the cornflour.
3. Pour the mixture over the biscuit base. Place on a baking sheet and cook for 35-40 mins until just set. Turn off the oven and leave the cheesecake in the oven until cold.
4. To make the topping, place the sugar in a pan with 75ml (3fl oz) water. Simmer until the sugar has dissolved. Add the cranberries and cook for 4-5 mins until just tender. Remove from the heat and leave to cool, then stir in the raspberries and pomegranate seeds.
5. To serve, remove the cheesecake from the tin and spoon over the berry topping.
Where to next?
Tana Ramsay's lemon cheesecake
Chocolate ripple cheesecake
Dessert recipes
Pomegranate recipes
