Recipes
All recipes have been provided, tried and tested by members of Whatlington Village.
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Recipe of the month
Luscious Lemon Cheesecake
Ingredients
For the base
225g digestive biscuits
100g butter, melted
250g tub mascarpone
600g soft cheese
2 eggs, plus 2 yolks
zest 3 lemons, juice of 1
4 tablespoons plain flour
175g caster sugar
For the topping
1/2 pot of 284ml soured cream
3 tablespoon lemon curd
Raspberries to serve (optional)
Method
1. Preheat the oven to 360F or 180C (160C fan)
2.Line the bottom of a springform tin with greaseproof paper.
3. Tip the biscuits and melted butter into a food processor and blitz to make fine crumbs or beat biscuits in a bag with a rolling pin.
4. Press into the tin and chill.
5. Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 minutes until the cheesecake has a uniform wobble!
6. Turn off the oven and leave the cake inside until cool.
7. When it is completely cool, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries (optional)
8. Substitute zest and juice of a lemon with either orange or lime, should you prefer this flavour cheesecake.
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