This zesty lemon cheesecake recipe has a lemon drizzle cake base, combining two of our favourite desserts
Two classic recipes (lemon drizzle cake and cheesecake) come together to make this delicious dessert. Leave 6 hours for this to chill in the fridge.
Ingredients
FOR THE SPONGE
100 g (3 ½oz) unsalted butter, softened, plus extra to grease
Finely grated zest and juice 1 lemon
100 g (3 ½oz) self-raising flour
2 medium eggs
125 g (4oz) caster sugar
FOR THE CHEESECAKE
500 g (1lb 2oz) cream cheese
125 g (4oz) icing sugar
40 g (1 ½oz) unsalted butter, melted and cooled
Finely grated zest and juice 1 lemon
300 ml (10 fl oz (½ pint)) double cream
100 g (3 ½oz) lemon curd
Pared zest of 1 lemon, to decorate
Pearl sugar, to decorate (optional)
Directions
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