Freeze This keeps in the freezer for up to one month. Remove from the oven without the topping on (step 3) and allow to cool to room temperature, then put it in the fridge until it has chilled completely, cover with clingfilm and freeze.
To Serve Defrost thoroughly overnight in the fridge. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Bake the cheesecake in the oven for 10 minutes, then add the topping and proceed as above. Alternatively, you can use the topping as a sauce to pour over the cheesecake along with the forest fruits sauce. To freeze the forest fruits sauce, just let it cool then freeze, though it is so simple and quick to make, it’s often simpler to make it fresh to order.
Ingredients
- 2 x 250g packets Duchy Originals Lemon Biscuits, crushed
- 75g (3oz) butter, melted
- 700g (1lb 9oz) Philadelphia Cream Cheese
- 200g (7oz) caster sugar
- pinch of salt
- 2tsp lemon juice
- 3 large eggs, beaten
For the topping
- 1 x 284ml carton soured cream
- 25g (1oz) caster sugar
- 2tsp lemon juice
For the forest fruits sauce
- 800g (1lb 12oz) frozen black forest fruits
- 40g (1½oz) sugar
- 4tbsp crème de cassis
You will need
- 23cm (9in) springform cake tin
Method
Before you start making this cheesecake recipe, preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Cross over two long strips of lightly oiled foil in the tin to make the cheesecake easier to remove. Mix together the biscuits and butter and squash into the bottom of the tin. Place in the fridge while you make the filling.
Whip the cream cheese with an electric mixer. When soft, add the sugar and whip again. Add the salt and lemon juice and beat once more. Slowly add the eggs one at a time. Pour this mixture into the lined cake tin and place on a baking sheet.
Bake for 50 to 60 minutes until slightly golden but still wobbly in the centre. If you put a roasting tin of water in the bottom of the oven, this will help prevent the cheesecake from cracking. Meanwhile, make the topping by whisking the soured cream with the sugar and lemon juice. Pour over the cheesecake and place in the oven for 10 minutes. Remove, leave to cool slightly, then put it in the fridge until it has cooled completely. This will take about 4 hours or overnight.
To make the forest fruits sauce, gently heat the berries, sugar and crème de cassis until the sugar has dissolved. Serve the sauce slightly warm with the chilled lemon cheesecake.
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
A Very British Cheesecake
This very British Cheesecake with its very berry Union Jack design is perfect for any jubilee party or Great British celebration!
By Jane Curran Published
-
Christmas pudding cheesecake
This Christmas pudding cheesecake makes an excellent pud for the Boxing Day buffet
By Rose Fooks Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Hosting a dinner party? Gwyneth Paltrow’s chic hexagonal plates are the contemporary touch that will elevate your table
The modern style will give your table setting a chic and sleek update
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton’s favourite dessert is a decadent classic that she enjoys at cosy Berkshire pub
The Princess of Wales is said to love an indulgent British dessert and Prince William seemingly just confirmed it's her 'favourite'
By Emma Shacklock Published
-
Nigella Lawson's famous dinner parties are canceled for the most relatable reason
Nigella Lawson's dinner parties may well be the pinnacle of home dining but the beloved chef and writer says she's not doing them anymore
By Aoife Hanna Published