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Lemon Baked Cheesecake w Lemon Zest




Source of Recipe


Sainbury's


List of Ingredients




For the caramelised lemon zest
3 juicy lemons
225g caster sugar
250ml water

For the cheesecake
200g caster sugar
3 medium size eggs
3 x 250g tubs JS full fat soft cheese
284ml carton sour cream
15ml lemon juice
zest of 2 lemons
5ml spoon vanilla essence
2 x 15ml spoons custard powder



Recipe



For the lemon zest: Top and tail the lemons, remove the zest with a serrated knife including the white pith. Slice into strips about 0.5cm wide. Squeeze the lemons and put the juice into a saucepan.

Add 225g of sugar, water and zest and heat slowly to dissolve the sugar.

Increase the heat and boil the zest until it is soft, approximately 10 minutes.

Leave to cool. Pour the remaining sugar into a bowl, then using a fork, remove the zest from the syrup drain briefly and toss in the sugar. Seperate the pieces and shake off the excess sugar. Place on a tray and leave to dry for 2-3 hours.

For the cheesecake: Preheat the oven to 180°C, 350°F, Gas Mark 4. Grease and line a 22cm spring form tin.

Beat the sugar and eggs until smooth, then add the cream cheese and sour cream. Mix thoroughly. Add the remaining ingredients.

Pour into the prepared tin and bake for 1 hour, or until the cake springs back when touched.

When cooked turn off the heat and leave to cool in the oven, before turning out.

Serve with candied lemon zest and dust with icing sugar.