Lemon Cheesecake

Hi food lovers,

Today we present a delicious lemon cheesecake with a speculoos biscuit base and pretty red berry marbling.

This indulgent recipe can be made in a heart-shaped mould, as we did, or in a classic round tin.

Whether to celebrate Mother's Day, Valentine's Day or any other occasion, this dessert is sure to be a hit!

For this recipe, we used a 22 cm heart-shaped frame, but you can easily make it in a 20 cm diameter round tin.

For a heart-shaped cheesecake serving 8 to 10 people, you will need:

Cheesecake base

- 200gr of speculoos crumbs

Cheesecake filling

- 120gr of sugar

- 20gr of flour

- 350gr of Philadelphia

- Zest of 2 lemons

- Juice of one lemon

- 4 eggs

- 350gr of sour cream

- 1.5 tsp vanilla flavouring

Decoration

- 50gr of red berry jelly

To start, we will make the cheesecake base.

Cheesecake base

This step is very easy as you will simply need 200gr of speculoos crumbs.

Begin by preparing a perforated baking tray lined with baking paper and place a 22 cm heart-shaped frame on it.

To make unmoulding easier, line the inside of the mould with baking paper.

In our range, we have rolls of baking paper. They are very handy for lining moulds like this one.

To keep the baking paper in place, secure it with a paperclip.

Pour in the 200gr of speculoos crumbs. Spread them evenly in the mould, then press down firmly with a glass.

Set the mould aside and preheat your oven to 150°C fan-assisted.

We will now move on to the cheesecake filling.

Cheesecake filling

Mix 120gr of sugar with 20gr of flour.

Pour 350gr of Philadelphia into a large bowl and zest 2 lemons using a microplane grater.

Add the juice of one lemon and finally the sugar/flour mixture.

Mix everything together with a whisk on low speed.

Once everything is well mixed, add 4 eggs and continue beating until you get a smooth, homogeneous mixture.

Add 350gr of sour cream and 1.5 tsp vanilla flavouring, then mix with a spatula.

The cheesecake filling is quite liquid – that's normal, it firms up during baking and cooling. ;-)

Pour the cheesecake filling over the speculoos biscuit base.

To decorate the cheesecake, we are going to create a marbled effect.

Decoration

For the decoration, pour 50gr of red berry jelly into a small piping bag. Use a jug to fill the bag neatly.

Pipe small dots of jelly onto the cheesecake filling.

Then, using a toothpick, swirl the jelly dots to create a marbled pattern.

Bake the cheesecake in the preheated oven at 150°C for 1h15.

Once baked, let it cool completely in the fridge overnight before unmoulding and serving.

Unmould it onto a board or a pretty plate once fully cooled.

The cheesecake is ready to enjoy!

It keeps for 3 to 4 days in the fridge in a well-sealed container.

I hope you enjoyed this recipe and I wish you a lovely Sunday!

Jenny

P.S.: All the equipment used can be found at the bottom of the recipe.