A recent(ish) meeting with some of my BFFs necessitated the creation of a cake, and there’s no cake like a cheesecake, but I could not for the life of me find a cheesecake recipe I liked the look of. I wanted a baked cheesecake for flavour, but something super tangy to offset a sweet lemon mousse I envisaged to go on top. Unable to find that perfect recipe, I concocted my own – with a gluten free buttery biscuit base to boot!
1 pack gluten free digestives (I used a 160g pack but in hindsight ~200g would be better)
min. 400g marscapone (I used 500g but it was huuuge)
360g cream cheese
150g caster sugar
4 large eggs
300ml double cream
2 large egg whites
60g caster sugar
Making the buttery biscuit base
- Melt the butter gently in a pan.
- While that’s melting, put the digestives into a freezer bag, then bash the shit out of them til they’re crumbly.
- Mix the butter and biscuit crumbs together and press into 9 inch cheesecake pan.
- Ask on twitter why ‘fridge’ has the letter D in it.
Why do we shorten refrigerator to fridge when there's no 'd' in refrigerator?
— Jem (@jemjabella) May 12, 2017
Making the cheesecake
- Preheat the oven to 180 degrees C (or approx 170 if it’s a fan oven)
- Separate the eggs, keeping both yolk and white.
- Whisk the whites & caster sugar together until soft peaks form.
- Mix together the soft cheese, marscapone, and egg yolks.
- Zest the lemons and juice them into the cheese/egg mix. If you want a really lemony flavour, fish the lemon seeds out of the juicer and then tip in any pulpy lemony bits too.
- Fold the egg white mixture into yolky cheese mixture, aiming for a nice even mix without beating the air out of the eggs.
- Tip the mixture into your cheesecake pan on top of the biscuit base then place in the oven.
- Cook for 40 minutes then turn off oven, but leave the cheesecake in there (this means it cool down slowly, which helps prevent cracks and stops it from sinking – but my first one did anyway and it was still gorgeous).
- After approx 1hr remove cheesecake and refrigerate.
Making the lemon mousse
I used the lemon mousse recipe from Penny’s Recipes for this bit – it was so simple and exactly what I needed, so I didn’t see the point in re-inventing the wheel.
Don’t start this bit until the cheesecake is completely cool!
- Grate the zest from the lemons into a bowl and then whisk together with the cream and sugar until thick but still soft.
- Stir in the juice from the lemons.
- In a separate bowl, whisk the egg whites until stiff.
- Fold the egg white into the cream mixture.
- Spoon the mousse mix onto the cheese cake, level out and refrigerate for a minimum of 3 hours.
And tada! It’s ready…
This is a very decadent cheesecake, perfect to share with friends. Or eat it out of the tin with your fingers, I’m not going to judge.