Baked lemon cheesecake with strawberry and orange compote
(from Elyce123’s recipe box)
Source: delicious. July 2006
Prep time: 30 minutes
Cook time: 60 minutes
Serves 12 people
Categories: July
Ingredients
- 500g full-fat cream cheese
- 250g caster sugar
- 3 medium eggs
- 2 tbsp cornflour
- 300ml soured cream
- finely grated zest of 1 lemon and 3 tbsp lemon juice
- icing sugar, to serve
- 100g butter, plus extra for greasing
- 200g digestive biscuits
- 2 tbsp demerara sugar
- 225g raspberries
- finely grated zest of 1/2 orange
- 350g small strawberries, halved
Directions
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Preheat the oven to 150˚C/fan 130˚C/gas 2. Grease and base line a deep, 20cm round springform cake tin with baking paper.
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First, make the base. Melt the butter in a saucepan over a low heat. Crush the biscuits into crumbs in a plastic bag, add to the butter along with 200g sugar and mix together well. Tip into the tin and press onto the base in an even layer with the back of a spoon. Set aside.
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Next, make the filling. In a large bowl, whisk the cream cheese and sugar together, until smooth. Add the eggs, one at a time, whisking in well between each addition. Add the cornflour, soured cream, lemon zest and juice and whisk to combine. Pour into the tin and bake in the centre of the oven for 50 minutes to 1 hour, until just set but with a slight wobble. Turn off the oven but leave the cheesecake inside to cool.
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Meanwhile, make the strawberry and orange compote. Put the raspberries, remaining sugar and orange zest into a bowl and crush with the back of a fork. Rub through a sieve into a clean bowl and stir in the halved strawberries. Chill.
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Carefully remove the cake from the tin – you might need to run a knife around the tin – and put onto a serving plate. Dust with icing sugar and serve with the compote spooned over.