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Cheesecake - recipe for a baked lemon and sultana one?

(16 Posts)
Bobbins Wed 14-May-03 13:42:59

My dear old Mum was on a lifetime quest to find the ultimate recipe for this. The best ones were quite creamy and lemony, with digestive biscuit base. Has anyone got a perfect recipe? I want to make one for my Dad and brother and the ones I've found all sound very american. I wish she's left me her recipes!

bossykate Wed 14-May-03 14:03:35

hi bobbins

some really lovely sounding lemony ones here . none with sultanas, perhaps you could just adapt one of the recipes here.


florenceuk Wed 14-May-03 15:05:45

Bobbins, I think Nigella has a couple of recipes - including one based on an Italian recipe, baked in a waterbath. I can look them up when I'm at home if you like? Also try Delia or the Australian Women's Weekly series, I've found these tend to be very reliable for baking.

Bobbins Wed 14-May-03 15:42:42

Thanks you too. I'm open to all kinds of suggestions. I'm going to follow in my mothers quest as it were. I do really refer baked ones though. I've found one that looks promising on the Sainsbo's website.

Bobbins Wed 14-May-03 15:43:37

you two

florenceuk Wed 14-May-03 22:36:58

Here you are (long). Haven't tried any of these, but they sound good!


I ate a cheesecake just like this in New York once. I couldn’t quite work out what gave it that airy lightness until I registered that, unlike the creamy, smooth and dense cheesecakes I’d always known, the whites of the eggs must have been whisked.

I know the cooking instructions look odd (and if you want, you can go for the water-bath option and the more straightforward approach of the following two cheesecakes), but for me they’re part of the Jewish cheesecake tradition.

for the base:

250g digestive biscuits crushed to fine crumbs
150g unsalted butter, melted
225g plus 3 tablespoons caster sugar
24cm Springform tin

for the topping:

2 tablespoons cornflour
750g cream cheese
6 large eggs, separated
2 teaspoons vanilla extract
l50ml double cream
150ml sour cream
0.5 teaspoon salt
zest of 1 lemon
icing sugar for dusting
raspberries or blackberries to serve

Mix together the crushed biscuits, melted butter and 3 tablespoons of sugar, and press into the base of the Springform tin. Put into the fridge for about half an hour to set.

Preheat the oven to 170C/gas mark 3. In a large bowl, mix together the remaining sugar and the cornflour. Beat in the cream cheese, egg yolks and vanilla, either by hand or using an electric beater. Slowly pour in both creams, beating constantly. Add the salt and lemon zest. Whisk the egg whites to stiff peaks, then fold into the cheese mixture. Scoop onto the chilled base. Bake for l—1.5 hours without opening the oven door, until the cheesecake is golden-brown on top. Turn off the heat and let the cake stand in the oven for 2 more hours. Then open the oven door and let it stand for a further hour. Serve chilled, dusted with icing sugar.

Serves 12—14.


If I had a New York cheesecake, I had to have a London one, and this is surely it. My paternal grandmother instructed me in the art of adding the final layer of sour cream, sugar and vanilla: and it’s true, it does complete it.

I cannot tell you how much the velvety smoothness is enhanced by cooking the cheesecake in the water bath. It’s not hard, though you really must wrap the tin twice in extra-strength tin foil. Once you’ve tried it this way, you won’t even consider cooking it any other.

for the base:

150g digestive biscuits
75g unsalted butter, melted or very soft
600g cream cheese
150g caster sugar
3 large eggs
3 large egg yolks
1.5 tablespoons vanilla extract
1.5 tablespoons lemon juice

20cm Springform tin
extra-strength tin foil

for the topping:

145ml tub sour cream
1 tablespoon caster sugar
0.5 teaspoon vanilla extract

Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of the Springform tin, pressing the biscuits in with your hands or the back of a spoon. Put the tin in the fridge to set, and preheat the oven to 180C/gas mark 4.

Beat the cream cheese gently until it’s smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.

Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath.

Pour the cream-cheese filling into the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up; don’t overfill as it will be difficult to lift up the tin. Put it into the oven and cook for 50 minutes. It should feel set, but not rigidly so: you just need to feel confident that when you pour the sour cream over, it will sit on the surface and not sink in. Whisk together the sour cream, sugar and vanilla for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.

Take the roasting tin out of the oven, then gingerly remove the Springform, unwrap it and stand it on a rack to cool. When it’s cooled down completely, put it in the fridge, removing it 20 minutes before eating to take the chill off. Unmould and when you cut into it, plunge a knife in hot water first.

Serves 8.


I have become a bit of a bore. I can’t hear anyone talk about a delicious something or other someone in their family cooks without asking for the recipe. This is the cheesecake my friend Joe Dolce told me his grandmothet; Edith Guerino, always used to make. He e-mailed it to me with the message ‘Eat it and weep’. You’ll see.

12 large eggs
1.5kg ricotta
275g caster sugar, plus more for sprinkling
1 teaspoon vanilla extract or Amaretto
25cm Springform tin
kitchen towels

Preheat the oven to 180C/gas mark 4.

Beat the eggs until well mixed. In a separate bowl, beat the ricotta until creamy, then gradually add the sugar, eggs and vanilla or Amaretto. Pour into the Springform tin, and bake for 1.25 hours. Do NOT open the oven before this time is up. It may be ready then, you may need to give it another 15 minutes. It’s ready when the edges have risen into a crown of bronzed goldenness and the middle is parchment-pale and smooth but resistant, just, to the touch. At this stage, switch off the oven and leave the door open and the cheesecake inside for a further hour. Then take it out of the oven and let it sit on a rack at room temperature till cool.

Now for the difficult bit. Line two large lipless plates with kitchen towels. Gradually loosen the sides of the cheesecake with a spatula. Unclip the mould and turn the cheesecake, topside-down, onto one of the plates. Remove the tin base, now cover the cake with the other plate and turn right-side up. Remove top plate, loosely cover the cake with the kitchen towels and put into the fridge. The kitchen towels should soak up any excess moisture — and there will he plenty. At least 12 hours in the fridge is necessary to let the cheesecake dry out adequately.

An hour before you want to eat it, remove the kitchen towels from the top and turn the cake upside-down onto a kitchen-towel-lined plate, adding yet another layer of fresh kitchen towels on top. Finally, after an hour, turn the cake right-side up onto a large, flat serving plate and leave to get to room temperature.

All this turning this way and that is tricky, but if it’s any consolation, I once broke it a bit, but when it had been wodged into place on the plate you didn’t notice at all.

bells2 Thu 15-May-03 07:35:34

I have made the first two a number of times. The London one is fantastic and very easy. The NY one is fine but pretty standard. Would love to hear about the Italian one - I have always baulked at the 1.5kg of ricotta and the dozen eggs.

KatyW Thu 15-May-03 14:54:01

if you're using raisins, then simmer them in some sherry or similar for a few minutes to absorb the flavours, then cool and add to cheesecake - yummy

meanmum Thu 15-May-03 14:56:48

I have one but it's not baked. It's a fantastically easy recipe and you could easily add sultanas. I'ts just your standard cheesecake but turns out perfectly every time and tastes divine so let me know if you want the recipe.

I always use gingernuts as a base as I love the flavour combined with the lemon cheesecake portion.

Bobbins Thu 15-May-03 15:07:06

I did one last night. I used digestive biccies and butter on the base. It took 2lb's of curd cheese and four egg yolks. It turned out yummy. I did have a bit of a cock upo at the end though. It was cooked to perfection and I left it to cool in the oven, which I think was still quite hot so it went a bit black round the edges. Everyone seemed to loke it though.

meanmum> give us that recipe.

meanmum Thu 15-May-03 15:34:22

Will post the recipe tonight. People love food cooked for them even if it does have a little bit of black on the edges.

ThomCat Thu 15-May-03 17:28:59

MMMMM meanmum, looking forward to getting your receipe. I love cheescake and baked ones are always a bit too fiddly for my liking, i'm not really into making deserts, so an easy receipe would be fab, cheers - xx

SamboM Fri 16-May-03 09:36:29

My mum makes the best ever lemon & sultana cheesecake, whenever I make it for a dinner party people weep with pleasure. It's an Australian recipe I believe.

Mix 2 cup crushed McVities digestives (others don't taste as good) with 4oz salted butter and crush into a springform tin. Refrigerate.

Liquidise the following:

16oz full fat philadelphia
1 cup sugar
Juice & rind of 1 lemon (or more if you like, I usually put a bit more juice in)
1 tsp vanilla essence
4 eggs
pinch salt
couple of handfuls of sultanas

Pour the mix into the case and bake on Mark 2 or 3 for 45 mins to an hour.

It really is good!

Bobbins Fri 16-May-03 10:29:20

SamboM> That is almost exactly the same as the one I made, but with curd cheese.

Right, to change subject entirely, partner and I have decided to go on a fish diet for a few weeks. For some reason that sounds a bit yukky and daunting, but hopefully healthy...too much cheesecake. So I need to find fishy recipes now.

SamboM Fri 16-May-03 10:31:19

How about adding a tin of tuna to the cheesecake recipe?

Bobbins Fri 16-May-03 10:45:05

yup...I think you've hit on my problem...talking about cheesecake in conjunction with fish...turns my stomach a tad.

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