20cm (8in) round loose-bottomed cake tin, greased and base-lined with baking parchment
This lemon cheesecake was the favourite pudding at a charity buffet for 40 that Mary was a guest at – it went like lightening. The other good news in that once you’ve collected the ingredients together, it takes 10 minutes to make.
Makes: 20cm (8in) cheesecake
GREAT FOR A CROWD
You can make up to three cheesecakes in one go (but take care not to overbeat the mixture at step 2). If you’re making more cheesecakes than that, prepare them in separate batches.
The cheesecake can be made up to the end of step 3 up to 1 day ahead. Not suitable for freezing.
This recipe is from: Mary Berry & Lucy Young Cook Up A Feast