- 2 x 250g packets lemon biscuits, crushed
- 75g butter, melted
- 700g Philadelphia Cream Cheese
- 200g castor sugar
- pinch of salt
- 2tsp lemon juice
- 3 large eggs, beaten
- For the topping
- 1 x 284ml tub soured cream
- 25g castor sugar
- 2tsp lemon juice
- For the forest fruits sauce
- 800g frozen black forest fruits
- 40g sugar
- 4tbsp crème de cassis
- You will need
- 23cm springform cake tin
- Preheat the oven to 180°C. 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.
*To serve: Defrost thoroughly overnight in the fridge.
Preheat the oven to 180°C.
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.