“A simple but very impressive dessert, light enough to have a slice to finish a big meal. Can be frozen baked but undecorated.”
READY IN:
50mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F Line the bottom of a 9in springform tin with greaseproof paper.
  2. Tip the crackers and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
  3. Whisk 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 slight wobble.
  4. Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream.
  5. Swirl lemon curd over the top and decorate with raspberries, if you like.

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