The Crazy Kitchen: Strawberry and Lemon Cheesecake

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Wednesday, 9 July 2014

Strawberry and Lemon Cheesecake

I'm a huge fan of cheesecakes, so when we had friends over last weekend I made sure there was one on the menu. For main course we had pulled pork, coleslaw, home made bread rolls, salad and potato wedges - a nice simple meal that can be mostly prepared in advance, as who wants to spend a sunny Saturday evening in the kitchen when everyone is in the garden having fun. 

Thankfully I did prepare it all in advance as we went to a school festival/football tournament in the afternoon, had one too may ciders, and arrived home 2 minutes before our guests arrived!

Strawberry and Lemon Cheesecake

I chose to make two other desserts - chocolate fudge cake and rhubarb crumble. The cheesecake and cake were both made the day before and the crumble was baked on the evening, after being prepared earlier in the day.


This strawberry and lemon cheesecake is perfect for Summer, especially with the abundance of fresh local strawberries - we seem to be getting through around three punnets per week at the moment! Cheesecake also has to be one of the easiest desserts to make that has a certain amount of wow factor, and the sharpness of the lemons makes this one of my favourite flavours.

Strawberry and Lemon Cheesecake


Strawberry and Lemon Cheesecake

200g Digestive biscuits, crushed
50g Butter, melted
300g Full fat Philadelphia cream cheese
Juice & zest of 2 lemons
50g caster sugar
300ml Double cream
125g Strawberries for filling plus extra for decorating
  • Mix the crushed digestive biscuits and melted butter together and press into the bottom of a greased/lined loose bottom or springform cake pan (the one I used was approx 20cm)
  • Place in the fridge for at least an hour (or in the freezer whilst you make the filling if short on time)
  • Beat the cream cheese, lemon juice and zest and the caster sugar together
  • Stir in the cream a little at a time until it's well combined and smooth
  • Pour half of the cheesecake filling onto the biscuit base and smooth over
  • Lay thin slices of strawberry over this layer and press gently down
  • Pour over the remaining filling and smooth over
  • Place in the fridge for a few hours or until needed
  • Just before serving remove from the tin and decorate with strawberry halves
Unfortunately I don't have any photos of the inside of the cheesecake as it was devoured too quickly!


Strawberry and Lemon Cheesecake Strawberry and Lemon Cheesecake

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