55
Baked Lemon Cheesecake
Serves 8
175g digestive biscuits, broken into quarters
75g butter, melted
25g soft brown sugar
Zest of 2 lemons
75g caster sugar
1 egg
250g cream cheese
2 tbsp lemon juice
50g self-raising fl our
• Preheat the oven to 180°C/350°F, Gas Mark 4.
• Insert the large chopping blade into the large work bowl replace the lid and process
biscuits until they resemble fi ne breadcrumbs.
• Add the butter and sugar replace the lid and process briefl y to combine. Press the biscuit
mixture into the base of a greased, loose-bottom 20cm cake tin and chill until fi rm.
• Place all the remaining ingredients into the large work bowl with the large blade, replace
lid and process until smooth. Pour the mixture over the base in the cake tin and bake
for 50-60 minutes or until the cheesecake is set and browned. Leave to cool then chill
in the fridge. Once chilled, remove from tin and serve.
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