The Delia Smith Lemon Cheesecake recipe is a delightful dessert made with simple ingredients. With digestive biscuits, butter, light soft brown sugar, mascarpone cheese, caster sugar, lemon (zested), and lemons (juiced), this recipe takes approximately 30 minutes to prepare and serves 6 people.
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💗 Discover The Joy Of Cooking With This Recipe:
- Tangy and Creamy Delight Lemon zest and mascarpone blend for a refreshing, creamy treat.
- Easy and Quick. Ideal for all bakers, this recipe’s simplicity ensures success.
- Time-Saving Elegance. Impress in just 30 minutes with a delightful lemon cheesecake.
- Crowd Favorite. A zesty and smooth surefire hit for any gathering or celebration!
❓ What Is Delia Smith’s Lemon Cheesecake Recipe?
Delia Smith Lemon Cheesecake is a tangy and creamy dessert made with digestive biscuits, mascarpone cheese, and fresh lemon zest and juice. It offers a refreshing citrus flavor and a smooth texture, making it a delightful treat for lemon and cheesecake lovers.
📜 Delia Smith Lemon Cheesecake Recipe Ingredients
- 110g digestive biscuits
- 50g butter
- 25g light soft brown sugar
- 350g mascarponecheese
- 75g caster sugar
- 1 lemon, zested
- 2-3 lemons, juiced (you need about 90ml)
👩🍳 Delia Smith Lemon Cheesecake Recipe Instructions
- To build the base You can use a rolling pin or a food mixer to crush the cookies in a food bag.
- In a saucepan, melt the butter. Then, turn off the heat and mix in the brown sugar and biscuit pieces.
- Put baking paper around the bottom of a 20-cm cake tin with a loose bottom.
- First, press the biscuit into the bottom of the pan. Then, put it in the fridge while you make the filling.
- While beating, add the caster sugar, lemon zest, and lemon juice. Make sure the mixture is smooth and fluffy.
- Cover the bottom and put it in the fridge for a few hours.
💭 Recipe Tips
- Use full-fat Mascarpone cheese for a rich and creamy texture in the lemon cheesecake.
- Ensure the digestive biscuits are finely crushed to create a smooth and even crust.
- Avoid overmixing the batter to prevent air bubbles and a cracked surface on the cheesecake.
- Zest the lemons before juicing them to capture the full citrus flavor in the dessert.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly before serving.
🍓 What To Serve With Lemon Cheesecake?
Delia Smith Lemon Cheesecake pairs well with fresh berries such as strawberries, raspberries, or blueberries. A dollop of whipped cream or a drizzle of lemon curd can also complement the flavors.
🎚 How To Store Lemon Cheesecake?
- In The Fridge. To store the traditional Delia Smith lemon cheesecake, refrigerate it tightly covered for up to 3–4 days.
- In The Freezer. To freeze, wrap it tightly and store it in a freezer-safe container for up to 2–3 months.
🚫 How To Reheat Lemon Cheesecake?
No, the Delia Smith Lemon Cheesecake recipe is meant to be served chilled and does not require heating. Heating it may alter the texture and consistency of the cheesecake. It is best enjoyed straight from the refrigerator.
FAQs
How Do I Know When A Baked Lemon Cheesecake Is Done?
A baked lemon cheesecake is done when the edges are set and slightly puffed, while the center is still slightly jiggly. Insert a toothpick into the center; if it comes out mostly clean, the cheesecake is done.
How Do I Prevent The Lemon Cheesecake From Sticking To The Pan?
To prevent the lemon cheesecake from sticking to the pan, line the bottom with parchment paper before adding the crust. Additionally, lightly greasing the sides of the pan can help with easy release.
What Is The Best Way To Prevent A Cracked Lemon Cheesecake?
To prevent a cracked lemon cheesecake, avoid overmixing the batter, as it can introduce excess air. Bake the cheesecake in a water bath to create a moist environment and cool it gradually to room temperature before refrigerating.
Why Add Whipping Cream To Cheesecake?
Adding whipping cream to cheesecake helps create a lighter and creamier texture. It adds richness and smoothness to the filling, resulting in a more indulgent and velvety cheesecake.
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Delia Smith Lemon Cheesecake Recipe Nutrition Facts
Amount Per Serving
- kcal: 470
- fat: 37g
- saturates: 23g
- carbs: 31g
- sugars: 22g
- fibre: 1g
- protein: 4g
- salt: 0.52g
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Delia Smith Lemon Cheesecake Recipe
Description
The Delia Smith Lemon Cheesecake recipe is a delightful dessert made with simple ingredients. With digestive biscuits, butter, light soft brown sugar, mascarpone cheese, caster sugar, lemon (zested), and lemons (juiced), this recipe takes approximately 30 minutes to prepare and serves 6 people.
Ingredients
Instructions
- To build the base You can use a rolling pin or a food mixer to crush the cookies in a food bag.
- In a saucepan, melt the butter. Then, turn off the heat and mix in the brown sugar and biscuit pieces.
- Put baking paper around the bottom of a 20-cm cake tin with a loose bottom.
- First, press the biscuit into the bottom of the pan. Then, put it in the fridge while you make the filling.
- While beating, add the caster sugar, lemon zest, and lemon juice. Make sure the mixture is smooth and fluffy.
- Cover the bottom and put it in the fridge for a few hours.
Notes
- Use full-fat Mascarpone cheese for a rich and creamy texture in the lemon cheesecake.
- Ensure the digestive biscuits are finely crushed to create a smooth and even crust.
- Avoid overmixing the batter to prevent air bubbles and a cracked surface on the cheesecake.
- Zest the lemons before juicing them to capture the full citrus flavor in the dessert.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly before serving.