It's the first episode of my 2015 dessert-making resolution and, since we had three lemons left over from the cocktail party, a baked lemon cheesecake seemed like a good way to start!
Stage 1: make the base - using bashed up ginger biscuits and some melted butter, pressing the mixture into a 20cm tin, then chilling... With a cup of tea, while the base sets in the fridge.
Stage 2: make the cheesecake batter - whisk up a mix of ricotta, eggs, yoghurt, sugar & cornflour until smooth
De-zest the three lemons and then de-juice them - apparently 11secs in the microwave makes them easier to squeeze...
Add the zest and juice to the batter and pour it onto the base (this bit was really satisfying!)
Stage 3: the bake. The recipe recommended 40-45mins in the oven, but it was very hard to tell when it was actually done, so we gave it an extra 5-10mins to bake, just to make sure it wouldn't slosh everywhere when we took it out the tin.
Ta-daaa! And with just a short battle using a tin, two skewers, and with one expletive, we got it off of the base and safely onto the plate! I cracked out some icing sugar stencils (thank you, Lidl!) for some final decoration.
Not too shabby an effort, I think!
And the reviews? "Very light, very creamy" and "mmmmm, good..." which I would call a success!
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