Easy lemon cheesecake

Wal has been bugging me for weeks to bake him something.  Something chocolate-y.  He’s also always dropping hints that he’d love for me to make something very English.  Steak and Ale pie or a hot pot, jam rolly polly… you get the point.  So I decided to make him a cheesecake, a lemon one.  I don’t think lemon cheesecake could be any further away from an English culinary classic.  Ah well it’s what he gets for falling for an American! The lemon cheesecake  was sooo yummy. I mean really really yummy. I’ve been trying to get rid of 1/2 of it but so far no takers!  Wal is away all week and I’m afraid what will happen if I’m left alone for long periods of time with it.  If you’re in the area and want it you  have until 4pm to claim it.  I can’t be responsible for it’s condition after that time.



  • 225g digestive biscuits
  • 100g butter , melted


  • 250g tub mascarpone
  • 600g soft cheese
  • 2 eggs , plus 2 yolks
  • zest 3 lemon , juice of 1
  • 4 tbsp plain flour
  • 175g caster sugar


  • ½ a 284ml pot soured cream
  • 3 tbsp lemon curd

Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs.

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Whisk all the other ingredients in a large bowl until completely combined.

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pour into the tin

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then bake for 35-40 mins until the cheesecake has a uniform wobble, turn off the oven and leave the cake inside until cool.

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When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top

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This was the first time I’ve ever made a baked cheesecake and only my second cheesecake ever.  I learned with my last cheesecake(it was a no bake one) that I like baked cheesecakes and have been looking for a cheesecake recipe.  This one is super easy. I love that all the ingredients (minus the biscuit base) are combined in one go.

*the recipe was adapted from a BBC Good Food recipe.

Nom noms

This week we’ve been on half term holiday.  We’ve stuck pretty close to home but have ventured out for some swimming, playing w/ friends and lots and lots of crafting!  Squidge loves to get messy but I tend to say no because I don’t like the mess.  It was only this past Thursday I realized I now had the space for her to spread out and make a mess that wouldn’t take over the entire house.  It’s been six months but I’m still getting used to living in this house!  The crafting photos will be for another day but I did want to share a recipe we tried out this week.  It was soo easy to make, was a big success and we will definitely be making it again. I used leftovers for this but you don’t have to

sausage & broc egg
Take left over sausages and broccoli and place it in small cake/pie pan. (I used individual pie pans but you can probably make it in a muffin pan).

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take 2 eggs, beat it, add a little milk (optional), 1/4 tsp of baking powder and season with salt and pepper. Add egg mixture to the pan. Grate some fresh pecorino or parmesan cheese over the top.

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bake in the oven at about 180C for about 20 minutes. You’ll know it’s ready when it’s firm yet spongy at the touch.

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my only mistake was that I didn’t grease the pan well enough and it was very tricky to remove from the pan.

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eat and enjoy!