This Easter cheesecake is more than just a dessert—it’s a celebration on a plate! Imagine a velvety, lemon-infused cream cheese filling nestled atop a buttery biscuit base. The surprise awaits as you slice into it, revealing plump raisins, colorful candied fruit, and fragrant lemon zest. Whether you serve it as the centerpiece of your Easter feast or enjoy it with a cup of tea, this cheesecake is sure to delight your taste buds and warm your heart.
Nutritional Information (Per Serving)
Calories: 235.42 kcal
Servings: 10
Preparation Time: 2 hours 30 minutes
Ingredients (for 10 servings)
- Butter: 125g (4.4 oz)
- Soft Cream Cheese: 750g (26.5 oz)
- Heavy Cream (35% fat): 180ml (6.1 fl oz)
- Eggs: 3
- Biscuit Cookies: 250g (8.8 oz)
- Lemon Juice: 2 tbsp
- Assorted Candied Fruit: 100g (3.5 oz)
- Golden Raisins: 100g (3.5 oz)
- Grated Lemon Zest: 1 tsp
- Sugar: 1 cup
- Heavy Cream (35% fat): 1 cup
- Lemon Juice: 1 tsp
- Sugar: 2 tbsp
Instructions
Rinse the raisins and place them in a bowl with the candied fruit. Pour hot water over them and let them soak for 15 minutes.
Blend the biscuit cookies with melted butter until you have a uniform mixture. Cut out a parchment circle the same diameter as the removable baking pan (24–26 cm) and a strip about 5–7 cm taller than the pan’s height and slightly longer than its circumference. Line the pan with parchment, pressing the biscuit mixture onto the bottom and sides. Chill in the refrigerator for 30 minutes.
Prepare the filling. Mix the cream cheese with lemon zest and sugar.
Using a mixer, beat in the eggs one at a time.
Drain the raisins and candied fruit on a sieve, then pat them dry with paper towels. Add them to the cream cheese mixture along with the heavy cream and lemon juice. Mix well.
Pour the filling into the prepared pan and bake in a preheated 180°C (356°F) oven for 1 hour 15 minutes. Remove from the oven and let it cool for 15 minutes. Prepare the topping. Whip the heavy cream with sugar and lemon juice. Spread the cream over the cheesecake and return it to the oven for an additional 20 minutes. Turn off the oven, open the door, and let the cheesecake cool completely inside. Then refrigerate for at least 3 hours.
Useful Tip
Cover the plate of freshly baked Italian-style fish cakes with a large bowl to keep them warm until serving.
By the Way
When sifting flour for classic milk pancakes, hold the sieve higher over the bowl. This allows better aeration, resulting in smoother batter.
