Sunday, 16 April 2017

Baked Lemon, Lime Cheesecake

 What you need:

For the Base

2 1/2 cups Uncle Toby's Traditional oats
1/2 cup of almond meal
100gs melted butter
3 tablespoons of honey

For the filling

250g tub mascarpone
600g cream cheese at room temperature
2 eggs,(80g)  plus 2 yolks
zest 2 lemons, juice of 1
zest  1 lime, juice of 1/2
4 tbsp plain flour
175g caster sugar ( just over 3/4 of a cup) I used  just under 1/4 a cup and it turned out fine. if your worried about the amount of sugar

 For the topping:

1 cup sour cream
½ teaspoon vanilla essence
3 teaspoons lemon juice
4 tablespoon icing sugar
nutmeg for sprinkling
handful raspberries

What to do: 

1. Heat oven to 185C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper.
2. Mix the ingredients for the base really well. Press into the tin. Bake for about 7 mins until it starts to brown, remove and let cool.
2.  Use an electric beater on a low med speed and mix  all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
3. remove from the oven and top with sour cream mixture and bake for another 7 minutes. remove from oven and let cool, place in refrigerator until completely cold, top and decorate with raspberries.
(I Like to put my berries on after I have cut the slices to serve, it is less messy and  easier if you have to freeze the slices like I do.

Baked Lemon, Lime Cheesecake with sour cream topping

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