Lemon cheesecake with red berry topping
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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.
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Prep time: 15 mins
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Cooking time: 45 mins
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Total time: 1 hr
(plus chilling time) -
Serves: 8-10
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Costs: Mid-price
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- 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.
- To serve, remove the cheesecake from the tin and spoon over the berry topping.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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