Lemon and Orange Cheesecake


Lemon and Orange Cheesecake

Prep Time ~30 mins Cooking Time ~1 hr 15 mins
Approx Cost ~ £5.85 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 12

Tip ~ The cheesecake can be made ahead and frozen for up to 1 month. To serve thaw overnight in the fridge.


150g / 5oz digestive biscuits

50g / 2oz bourbon biscuits

50g / 2oz butter, melted

700g / 1 ½ lb full-fat soft cheese

250g tub mascarpone

225g / 8oz caster sugar

5 tsp plain flour

Zest of 1 large orange and 1 lemon

1 vanilla pod, split along its length

3 large eggs, plus 2 large egg yolks, beaten

Icing sugar to serve



  • Preheat the oven to 180C, (160C fan), Gas mark 4. Line the base and sides of a deep 20.5cm / 8inch spring form tin with non stick baking parchment.
  • In a processor, whiz the biscuits and butter into crumbs. Press over the base of the tin. Bake for 15 minutes, and then cool for 10 minutes.
  • Reduce the oven to 140C, (120C fan) Gas mark 1.
  • Put the soft cheese in a large bowl with the mascarpone, sugar, flour and orange and lemon zest. Scrape in the vanilla seeds and beat until smooth. Slowly add the eggs, keeping the mixture smooth.
  • Pour the filling over base and bake for 1 hour.
  • Remove the cheesecake from the oven, leave to cool completely in the tin, and then chill for 2 hours.
  • Dust with icing sugar to serve.