Time: 30 minutes + 4 hours chilling
For the base:
175g digestive biscuits
40g Demerara sugar
For the topping:
225g full-fat soft cheese
25g caster sugar
150ml double cream
150ml greek yoghurt
Grated rind and juice of 1 lemon
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In our house we agree on most things but not when it comes to baked vs chilled cheesecake. For me a fresh lemon cheesecake wins every time but James prefers a baked New York style one. It’s been a while since we had either so I thought I’d get Hannah in the kitchen at the weekend to quickly whip one up. I thought (correctly) that she’d like bashing the biscuits to make the base and it turns out so did Lewis so it was a success all round. The only problem is now I’ll have to make a baked cheesecake to keep James happy!
Make the base
Get your toddler to weigh the butter (75g), cut it up a little and put it in a pan. Melt it over a low heat.
While it’s melting, weigh the biscuits (175g) then pop them in a bag and crush them with a rolling pin. Hannah was enjoying this part a lot so I thought I’d let Lewis have a go as well. He’s only 9 months old but he’s pretty good at bashing things to I put him up on the counter with his favourite spurtle and he joined in.
If you need to, you can finish crushing the biscuits in a bowl.
Weigh out the sugar (40g) into a bowl
Once the butter has melted, remove it from the heat and stir in the biscuit crumbs and sugar. Pour it into a 20cm loose-bottomed cake tin or spring-form tin press it down firmly and leave to set. We put it in the fridge while we made the topping.
Make the lemon cheesecake filling
Measure the cheese (225g) and sugar (25g) into a bowl and mix well to blend thoroughly.
Measure the cream (150ml) and yoghurt (150ml) in a measuring jug, or if you want to be more accurate use the ml setting on your scales and add them straight into the bowl. Mix it all together again.
Add the lemon
I read somewhere that if you put your lemon in the microwave for 10 seconds or so you’ll get more juice out of it, so we did that and it seemed to work. We don’t have a lemon squeezer so once I cut the lemon in half we just squeezed them straight into a bowl. Gradually add the lemon juice, whisking all the time.
Pour the mixture into the tin on top of your biscuit crust and chill in the fridge overnight to set.
When you’re ready to serve it, run a knife around the edge of the biscuit crust to loosen the cheesecake, then push up the base or remove the sides of the tin and slide the lemon cheesecake on to a serving plate.
Add some fruit to serve.