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Chocolate Glazed Lemon Cheesecake




Source of Recipe


Sainbury's


List of Ingredients




For the base:
65g butter
200g pack ginger snap biscuits, crushed

For the filling:
142ml carton whipping cream, lightly whipped
150g white chocolate, melted
2 x 200g pack JS Creamery cheese
125g caster sugar
juice of 1 lime
zest and juice of 1 lemon
3 medium size eggs, beaten

For the glaze:
125g plain chocolate
2 x 15ml spoons syrup
65g butter
50g white chocolate, melted


Recipe



Preheat the oven to 190°C, 375°F, Gas Mark 5.

To make the base, melt the butter in a large saucepan and stir in the crushed biscuits. Press the biscuits into the base of a 20cm loose bottomed cake tin and refrigerate whilst making the filling.

Mix together the whipping cream and melted chocolate. In another bowl mix together the cheese, sugar, lemon, lime and beaten eggs then add the cream and chocolate mixture and pour into the cake tin. Bake in the oven for 50 minutes, turn off the oven and allow the cheesecake to remain in there until cool, then refrigerate until cold.

Melt the plain chocolate in a bowl over a pan of hot water add the syrup and butter and stir until melted, allow to cool slightly then pour over the cheesecake. Once the chocolate is set, drizzle the white chocolate over the surface and refrigerate before serving.