Makes 1 X 15cm Cheesecake

Serves:             6

Prep Time:                   10 minutes

Baking Time:               45 minutes

Cooling Time: 3 hours 30 minutes minimum




  • 3 (165g) Eggs
  • 450g Cream cheese, cut into cubes and softened
  • 150g Sugar, caster
  • 125g Mascarpone
  • 75g Cream, thickened
  • Vanilla
  • Lemon zest
  • Salt


1 Preheat your oven to 225°C/390°F (200°C fan).

2 Spray 1 X 15cm diameter deep baking tin with spray grease and push a square piece of non-stick baking paper inside the tin, you want the paper a little crinkled not super neat. Lightly spray the inside of the paper.

3 Add the cream cheese into a bowl and beat by hand or with an electric beater until smooth.

4 Beat in the eggs one at a time.

5 Add the sugar and beat in followed by fresh vanilla seeds or vanilla paste, lemon zest and salt.

6 Beat in the mascarpone and finally the cream

7 Fill the ring with all of the mix and bake.

8 The cheesecake should be dark and burnt on top with a bit of a wobble inside.

9 Remove from the oven and allow to cool for 30 minutes. The cheesecake will sink, this is normal.

10 Cool in the fridge for 3 hours minimum or ideally longer.

11 Run a small sharp knife around the cheesecake and demould.

12 Gently pull the paper away and place onto a serving plate.

13 Serve as a slice with cream and some fruit.

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