Lemon Cheesecake with Cinnamon Doughnuts
Ingredients:
Vanilla sponge:
185 ml cake flour
7.5 ml baking powder
salt, a pinch
2 large egg(s)
125 ml castor sugar
60 ml canola oil or sunflower oil
60 ml milk
hot
2.5 ml vanilla essence
1 ml lemon essence
1 lemon
zest only
Lemon cheesecake:
80 g lemon jelly powder
250 ml boiling water
230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
125 ml sugar
5 ml vanilla essence
10 ml lemon zest
250 ml fresh cream
To finish:
mini cinnamon doughnuts
strawberries
60 ml caramel treat
heated and mixed with 10 – 15 ml lemon juice or water to thin it down
Method
Vanilla sponge:- Preheat the oven to 180°C. Grease and line the base and sides of a 20 cm springform pan with baking paper.
- Sift the flour, baking powder and salt together. Beat the eggs and the castor sugar until creamy and pale.
- Beat the oil, hot milk, vanilla essence and lemon essence together. Add the lemon zest.
- Add to the egg mixture and then to the dry ingredients. Mix in gently.
- Pour into the prepared springform pan and bake for 20 minutes or until skewer inserted comes out clean.
- Leave to cool in the pan. Turn out, remove paper and flip over onto the base of the pan.
- Cut a 65 cm long piece of baking paper and fold in three lengthways. Spray the one side with baking spray.
- Position around the cake and replace the ring with the sprayed side facing inside. Reclamp to secure.
Lemon cheesecake:- Mix the jelly with the boiling water and leave to cool.
- Beat the cream cheese, sugar, vanilla and lemon zest together. Mix with the cooled jelly mixture.
- Whip the cream until stiff. Gently fold into the cream cheese mixture.
- Spoon on top of the prepared cake in the pan. Refrigerate until set.
- Release springform pan. Carefully pull the paper off and transfer cake to a serving plate using a spatula.
To finish:
Decorate with doughnuts and strawberries. Drizzle with caramel.
HINTS & TIPS:- Use a metal spoon for folding the cream into the jelly and cream cheese mixture, to ensure a light and fluffy cheesecake layer.
- Use sliced koeksisters instead of cinnamon doughnuts to decorate.
- Use orange essence, zest and jelly instead of lemon essence, zest and jelly for an orange variation.
- For easy drizzling of caramel sauce, place caramel drizzle in a small zip lock bag. Snip off a small corner of the bag before drizzling over.
Made With This Product(s)
