This lemon cheesecake sits on a soft sponge base instead of biscuit, and the sponge uses oil rather than butter so it stays soft straight from the fridge. Made in a 6 inch tin, it serves six to eight.
6inch spring form tin, line the bottom. Serves 6 to 8.
Please visit the https://6inchcakes.com/about/ for more information on the type of tins I use.
I have used oil instead of butter to the keep the cake moist and soft when it is refrigerated. I really enjoy a sponge base instead of a biscuit base. Will definitely make again.
Sponge Ingredients
35g oil veg oil
1 medium egg
2 TBSP of lemon juice from a bottle
1 tsp lemon essence
50g Self Raising Flour
Cheesecake Ingredients
(1) 250g Mascarpone Cheese
(1) 63g Icing Sugar
(1) 3 TBSP lemon juice from a bottle
(1) 1 tsp lemon essence
(2) 150ml double cream
Decoration
50g Lemon Curd
Method
Sponge
Add all the ingredients into a bowl, whisk until well combined and put batter in a lined 6inch tin. I lined the bottom only so it is easier to remove the cake. I used a Ninja 15 in 1, Bake function, 150, 25mins.
Allow the sponge to cool completely in the tin.
Cheesecake
Whisk all (1) ingredients until smooth add (2) and whisk until the mixture is thick and then transfer the mixture onto the cooled sponge. Place in the fridge for a minimum of 5 hours.
Decoration
Remove the cheesecake from the tin and place onto a serving plate, loosen the lemon curd and spread over the cheesecake.
More small batch bakes
Browse Inch Cake Recipes, or see About 6 Inch Cakes.