Baked lemon & blackberry cheesecake

Baked lemon & blackberry cheesecake

Serves 10

Prep time: 35 minutes

Cooking time: 1 hour


300g digestive biscuits

200g butter, melted

250g full fat cream cheese

250g mascarpone

140g caster sugar

1 lemon, zested

3 medium eggs

2 lemons, juiced

3 punnets fresh blackberries (375g)

Edible flowers (optional)


  • Preheat your oven to 160°C / 140°C Fan / 315°F / Gas 3.
  • Line the base of a 6cm deep, 20cm round loose bottom baking tin with parchment paper and grease the base and sides.
  • Place the biscuits into the Kenwood food processor and blitz until a fine crumb is reached.
  • Add the melted butter and mix.
  • Press this buttery crumb mix over the base and up the sides of the tin.
  • Chill for 20 minutes.
  • Place the cream cheese, mascarpone, caster sugar and lemon zest into the mixing bowl of your Kenwood and fitted with the K-beater, mix all the ingredients together until smooth.
  • Gradually add the eggs, one by one until incorporated.
  • Finally, scrape down the mix in the bowl and add the lemon juice and mix for a further 2 minutes.
  • Pour the cheesecake batter into the chilled lined tin.
  • Place in the center of your pre-heated oven and bake for 50/60 minutes or until the filling is set but has a slight wobble in the center.
  • Cool in the oven by leaving the door slightly open.
  • Once cooled, place in the fridge for a minimum of 4 hours.
  • To serve, top with fresh blackberries, edible flowers and a side of semi whipped cream.

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