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Lemon Cheesecake With Forest Fruits

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50g/2oz/¼ cup unsalted (sweet) butter
25g/1oz/2 tbsp soft light brown sugar
45ml/3 tbsp golden (light corn) syrup
115g/4oz/generous 1 cup cornflakes
11g/¼oz sachet powdered gelatine
225g/8oz/1 cup soft cheese
150g/5oz/generous ½ cup Greek (US strained plain) yogurt
150ml/¼ pint/⅔ cup single (light) cream
Finely grated rind and juice of 2 lemons
75g/3oz/6 tbsp caster (superfine) sugar
2 eggs, separated
225g/8oz/2 cups mixed, prepared fresh forest fruits, such as blackberries, raspberries and redcurrants, to decorate
Icing (confectioners') sugar, for dusting


Serves: 8


1. Place the butter, brown sugar and syrup in a pan and heat over a low heat, stirring, until the mixture has melted and is well blended. Remove from the heat and stir in the cornflakes.

2. Press the mixture over the base of a deep 20cm/8in loose-based round cake tin (pan). Chill for 30 minutes.

3. Sprinkle the gelatine over 45ml/3 tbsp water in a bowl and leave to soak for a few minutes. Place the bowl over a pan of simmering water and stir until the gelatine has dissolved. Place the cheese, yogurt, cream, lemon rind and juice, caster sugar and egg yolks in a large bowl and beat until smooth and thoroughly mixed.

4. Add the hot gelatine to the cheese and lemon mixture and beat well.

5. Whisk the egg whites until stiff, then fold into the cheese mixture.

6. Pour the cheese mixture over the cornflake base and level the surface. Chill for 4-5 hours, or until the filling has set.

7. Carefully remove the cheesecake from the tin and place on a serving plate. Decorate with the mixed fresh fruits, dust with icing sugar and serve.

VARIATION:- Use unsweetened puffed rice cereal or rice crispies in place of the cornflakes.

Energy 340Kcal/1422kj; Protein 7.7g; Carbohydrate 32.5g, of which sugars 20.8g; Fat 21.1g, of which saturates 12.5g; Cholesterol 106mg; Calcium 104mg; Fibre 1.1g; Sodium 331mg

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