October 28, 2012

a very lemon cheesecake

if there was ever a time that I needed a cheesecake hoovered up, I'd know just the person for the job. Full of rich, creamy philadelphia and giving the recipe a twist with the juice of 4 lemons, this dessert certainly won't let you down. For the best texture (as opposed to that of gelatine set cheescakes), bake this in a roasting tin of boiling water for an hour.

Follow Nigella's fail-safe recipe here.

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