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    You are in: Home / Recipes / Annie Bell's Mum's Lemon Cheesecake Recipe
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    Annie Bell's Mum's Lemon Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    froglet's Note:

    A lovely tangy retro crust(biscuits!), easy to make cheesecake! It's from a book called "gorgeous cakes", by Annie Bell, full of amazing-looking desserts and cakes. This is the first one I've tried and it has come out perfectly and, oh, SO yum!

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    Ingredients:

    Servings:

    Units: US | Metric

    BASE

    FILLING

    TOPPING

    Directions:

    1. 1
      Preheat oven to 200 deg C(180 fan oven).
    2. 2
      Whizz biscuits into crumbs in a food processor, add to the melted biscuits until evenly coated.
    3. 3
      Press into base of a 20cm cake tin with removeable collar, using fingers or bottom of a glass.
    4. 4
      Place all FILLING ingredients into food processor (or bowl and electic whisk)and whizz til smooth.
    5. 5
      Carefully Pour onto biscuit base (pour over back of spoon to avoid disturbing crumbs) and bake for 30 mins, until just set and slightly risen.
    6. 6
      Remove and leave to level for 10 minutes.
    7. 7
      Top with sour cream, smooth surface and return to oven for a further 10 minutes.
    8. 8
      Remove and allow to cool. It will firm up as it cools. Cover with clingfilm and place in refridgerate overnight and until use. Serve chilled.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

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    Nutritional Facts for Annie Bell's Mum's Lemon Cheesecake

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 434.5
     
    Calories from Fat 275
    63%
    Total Fat 30.6 g
    47%
    Saturated Fat 18.0 g
    90%
    Cholesterol 181.1 mg
    60%
    Sodium 324.5 mg
    13%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 0.0 g
    0%
    Sugars 19.4 g
    77%
    Protein 8.8 g
    17%

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