Lemon and orange cheesecake

Name: Lemon and orange cheesecake
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 min
Yield: 12
Ingredients: 150 g (5oz) digestive biscuits; 50 g (2oz) Bourbon biscuits; 50 g (2oz) butter, melted; 700 g (1 1/2lb) full-fat soft cheese; 250 g tub mascarpone cheese; 225 g (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

This tangy, vanilla-flavoured cheesecake looks spectacular dusted with icing sugar and decorated with fresh rose petals

By The GH Kitchen TeamPublished: 15 January 2006

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Food, Serveware, Sweetness, Dishware, Ingredient, Cuisine, Dessert, Tableware, Pink, Fruit,

Cooking Notes: plus cooling of base and cheesecake and 2hr chilling

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Yields:

Prep Time:

30 mins

Cook Time:

1 hr 35 mins

Total Time:

2 hrs 5 mins

Ingredients

150 g (5oz) digestive biscuits
50 g (2oz) Bourbon biscuits
50 g (2oz) butter, melted
700 g (1 1/2lb) full-fat soft cheese
250 g tub mascarpone cheese
225 g (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

Directions

1. Step 1
  Preheat the oven to 180ºC (160ºC fan) mark 4. Line the base and sides of a deep 20.5cm (8in) springform tin with non-stick baking parchment.
2. Step 2
  In a processor, whiz the biscuits and butter into crumbs. Press over base of the tin. Bake for 15min, then cool for 10min.
3. Step 3
  Reduce the oven to 140ºC (120ºC fan) mark 1. Put the soft cheese in a large bowl with the mascarpone, sugar, flour and orange and lemon zest. Scrape in vanilla seeds and beat until smooth. Slowly add the eggs, keeping mixture smooth.
4. Step 4
  Pour filling over base and bake for 1hr.
5. Step 5
  Remove cheesecake from oven, leave to cool completely in tin, then chill for 2hr before dusting with golden icing sugar and arranging unsprayed rose petals on top.
6. Step 6
  If preparing ahead, leave to chill for up to three days or freeze for up to one month. To serve, thaw overnight in fridge. Decorate before serving.
  
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Per Serving:

Calories: 583
Total carbs: 37 g
Total fat: 47 g
Saturated fat: 29 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time