It can be made up to a day ahead. Desserts. Grease the tin with butter and line the base with baking paper. Meanwhile, make the glaze. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter … Each serving provides 290 kcal, 4g protein, 38.5g carbohydrates (of which 25g sugars), 13.5g fat (of which 8g saturates), 0.7g fibre and 0.6g salt. Desserts. Preheat the oven to 180C/160C Fan/Gas 4. Mary Berry's lemon drizzle traybake cake has been a hit since the 1960s, and this is the recipe she is most asked for when stopped in the street. https://www.bbc.co.uk/food/recipes/lemon_drizzle_traybake_01890 Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray. Lemon no bake cheesecake by James Martin. Remove the lining paper and cut into slices to serve. https://www.redonline.co.uk/.../a502697/mary-berry-lemon-cheesecake The filling is not baked, just set in the fridge. Mary Berry's creamy lemon tart is so simple to make. Measure the cheese (225g) and sugar (25g) into a bowl and mix well to blend thoroughly. Tip 3: This traybake can be stored in an airtight container for 3–4 days and frozen for up to a month. Mix the sugar with the lemon juice and stir to a runny consistency. https://www.goodtoknow.co.uk/recipes/mary-berry-lemon-and-lime-cheesecake Tip 2: Lemon balm works well as an alternative for lemon verbena if you can’t get hold of any, or you could use finely chopped lemon thyme leaves. Make the lemon cheesecake filling. Banoffee cheesecake with chocolate sauce by James Martin. Turn the mixture into the prepared tin and level the top. Read about our approach to external linking. Creamy potato salad with salmon and prawns. Desserts. Tip 1: It is important to spoon the glaze on to the cake while it’s still warm so the lemon juice soaks in properly. 1 heaped tbsp very finely chopped lemon verbena (optional). Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake. Measure the cream (150ml) and yoghurt (150ml) in a measuring jug, or if you … Brush the glaze all over the surface of the warm cake and leave to set. Equipment and preparation: for this recipe you will need a 30x23cm/12x9in tray bake or roasting tin. White chocolate and raspberry cheesecake by Mary Berry.
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