"Cooking is Love you can Taste"

Lemon Cheesecake for two

My hubby loves cheesecake and most recipes is for a full cheesecake which is just too much for the two of us and then I end up making it only when we have visitors. Then I thought I really need to make one for him that we can have as a go to treat for just the two of us. It is light, creamy and zingy. I make it quickly on my day off and then he has a yummy treat the following day. I do like to leave the cheesecake in the fridge overnight but you can eat it after 2 hours in the fridge. Have fun with the recipe. You can omit the lemon zest and just make a vanilla cheesecake or play with your ingredients.

Ingredients

  • CRUST:
  • 22.5g Digestive biscuits or Hobnobs, crushed
  • 1 tbs Sugar
  • 1 tbs Butter, melted
  • CHEESECAKE FILLING:
  • 113.4g Cream cheese, room temperature
  • 2 tbs Sugar
  • 1.5 tbs Creme Fraiche
  • 1.5 tbs Double Cream
  • 1/4 tsp Vanilla
  • 1/2 tsp Plain Flour
  • Zest of 1 lemon
  • 1 Egg, lightly beaten
  • 2 tbs Creme Fraiche for the topping

Method

  1. Preheat the oven to 180 degrees Celsius and grease a 4” springform pan. Cut out a circle out of parchment paper and cover the bottom of the pan then line the sides with parchment paper. Take some foil and cover the outside of the springform pan.
  2. Mix the crust ingredients together and pour it in the pan. Level it in the bottom. Place in the oven and bake for 15 minutes. Take it out and leave to cool.
  3. In a mixing bowl add the creamcheese, sugar, creme fraiche, doublecream, vanilla and flour. Mix together but becareful not to over mixing it.
  4. Add the egg and mix gently for 10 seconds.
  5. Pour mix in the caketin and stamp out the airbubbles.
  6. Place your cake tin in a deeper oven proof tin and poor boiling water in the tin until your cake tin is halfway in it.
  7. Carefully place in the oven and bake for 35 minutes. Once the time is up turn off the oven and leave the oven door slightly open. Now leave the cheesecake to cool in the oven for 1 hour.
  8. After 1 hour remove from oven and place in fridge for 2 hours ideally overnight.
  9. Before serving spread the 2 tbs creme fraiche over and scatter some extra lemon zest over for an extra oomph.
  10. Enjoy!
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