baked lemon cheesecake with strawberry glaze

 

i have discovered in the last year that i actually do enjoy a dessert or two and this is definitely one of them and cutting into this creamy piece of deliciousness brings such joy that it is impossible for anyone to resist trying this recipe. once you have this cheesecake in the oven, the intoxicating smell that will permeate through your kitchen and your home will have you salivating and no one will ever want you to bake anything else. i can tell you this with all my heart because i speak from experience!

the first time i made this cheesecake, it was mekarl’s mom’s birthday and it was a cool but beautifully sticky january. sitting at the estuary on the south coast of kwazulu-natal on a warm summer’s evening (after an incredible saddle of lamb that mekarl deboned like a pro) this was just the dessert that finished off the meal. dead scared, i fearlessly decided to make the cheesecake even though it was my very first time but it came out amazingly and was an instant hit! it is one of my absolute favourite recipes and it is completely fool-proof.

you will need:

FOR THE CHEESECAKE:

• 50g unsalted butter
• 100g digestive biscuits
• 50g brown sugar
• 200g plain cream cheese
• 200g mascarpone
• juice and zest of one lemon
• 1 vanilla pod or 2 tsp vanilla extract
• 200g caster sugar
• 4 eggs, separated
• 150ml double cream
• pinch of salt

FOR THE GLAZE:

• 1  cup strawberries
• 2 tbsp corn starch
• half a cup of sugar
• water
• firstly, melt the butter in a saucepan or in the microwave if you’re a little lazy like me (lol), and while that melts crush your digestive biscuits ‘til they’re fine and set that aside in bowl. when the butter is completely melted, add into the biscuit mixture together with the brown sugar and mix thoroughly before pressing well into the oven-proof dish you’re going to bake the cheesecake in. after you’ve pressed the base in well, refrigerate for at least 30 minutes until you’re ready to pour in the cheesecake filling.
• whilst that is hanging out in the fridge, mix together the mascarpone, cream cheese, vanilla, egg yolks, lemon juice and zest and whipped double cream. in a separate bowl, whisk your egg whites with the salt until soft peaks and fold into the cream cheese mixture then pour into the cake dish.
• bake for 30 minutes at 160 degrees celcius, then at 170 degrees celcius for another 30 minutes. turn off the heat thereafter and leave the oven door open to cool. once cooled, leave in the fridge til you’re ready to glaze and serve.
• for the glaze: in a saucepan put in your strawberries, corn starch, sugar and a little water and stir over a medium heat until the strawberries are completely broken down. glaze your cheesecake once the glaze has cooled and you’re ready to serve.

i actually don’t have a decent photo of this cheesecake, but i promise the next time i make it i will update this post with a photo! for now, i hope you try this recipe and enjoy every second eating this deliciousness!

may

xo