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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.


 

 

 


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