Lemon & Vanilla Cheesecake with Lemon Candied Peel

Lemon & Vanilla Cheesecake with Lemon Candied Peel
Lemon & Vanilla Cheesecake with Lemon Candied Peel

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1

    * 1 large ready-made flan sponge

  • * butter for the tin

  • 225

    * 225g golden caster sugar

  • 3

    * 3 tbsp cornflour

  • 750

    * 750g low-fat cream cheese

  • 2

    * 2 eggs , lightly beaten

  • * zest 3 lemons

  • 1

    * 1 vanilla pod , seeds scraped out

  • 300

    * 300ml half- fat crème fraîche

  • CANDIED LEMON PEEL

  • 1

    * 1 lemon

  • 100

    * 100g caster sugar

Directions

Serves 8-10 Preparation and cooking times Total time Ready in 1 hour 10 minutes Method 1. For the candied peel, cut long strips of peel from the lemon then cut into thin julienne strips. Put in a pan and cover with 100ml cold water. Add the sugar and gently bring to the boil, stirring until the sugar has dissolved. Simmer for 30 minutes. Leave to cool. 2. Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 25cm springform cake tin. Trim the sponge so it neatly sits in the flat base of the tin. Mix the sugar and cornflour in a large bowl. Add the cream cheese and beat well until it has blended to a creamy texture. Beat in the eggs, lemon zest, vanilla and crème fraîche, until smooth. Pour on top of the sponge base. Wrap the bottom third of the tin in clingfilm or foil to prevent any leaks and sit in a roasting tray. Pour in enough hot water to just cover the base of the tray. Put in the oven and bake for 50-55 minutes until the cheesecake is just set and golden on top. top up the water halfway through if needed. 3. Remove the cheesecake from the oven and either cool at room temperature for a soft creamy texture, or chill for a few hours or overnight for a firm dense texture. Spoon over the candied lemon peel before serving. Per serving 488 kcalories, protein 13g, carbohydrate 66.6g, fat 20.3 g, saturated fat 11.2g, fibre 0.2g, salt 1.12 g Recipe from olive magazine, February 2009.

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