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Image for Recipe: Lemon Cheesecake

Article by Sarah Hamilton-Walker | 9th October 2018

Recipe: Lemon Cheesecake

You’ll need:

  • 175g digestive biscuits
  • 95g unsalted butter
  • 1 tbsp Lyle’s Golden Syrup

For the cheesecake

  • 740g mascarpone
  • 100ml lemon juice, about 2½-3 lemons, 2 lemons, zested
  • 40g Lyle’s Golden Syrup and extra to drizzle
  • 40g Tate & Lyle Fairtrade Golden Syrup Cane Sugar

For the decoration

  • 225g mixed berries, hulled and quartered strawberries, raspberries, blackberries and blueberries
  • Lyle’s Golden Syrup, to drizzle
  1. You will also need a loose-bottomed tart or sponge cake tin 22cm x 3.5cm deep, the base lightly buttered.
  2. Break the biscuits into large pieces and whiz them in a food processor to make fine crumbs then tip into a bowl. Alternatively, put them in 2 plastic bags and crush using a rolling pin.
  3. Put the butter and golden syrup in a small saucepan until melted then pour over the biscuits and stir until combined. Spoon into the tin and press out to make a level base. Chill while you make the topping.
  4. Mix the mascarpone, lemon juice, zest, golden syrup and sugar together in a bowl until smooth. Carefully spoon the mixture over the biscuit base, smooth the surface with a palette knife then return to the fridge and chill for a further 2-3 hours or until firm.
  5. Remove the cheesecake from the fridge about 15 minutes before serving to allow the crust to soften a little. Lift the cheesecake out of its tin then use a flat-bladed knife to remove it from the base. Transfer to a plate, arrange the fruits decoratively on top, drizzle over a little golden syrup and serve. 

Our delicious recipes are by Lyle's Golden Syrup. For more great ideas, visit www.lylesgoldensyrup.com 

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