Lemon puff cheesecake slice
Makes: 15 squares
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Lemon puff cheesecake slice
A perfect easy summer pud
Makes: 15 squares
Prep time: 20 minsTotal time: 
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- two 320g packs of ready-rolled puff pastry
- 2 lemons
- 150g granulated sugar
- 500g full-fat soft cheese
- 1 beaten medium egg
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the first of two 320g packs of ready-rolled puff pastry* and transfer to a baking tray on its lining paper; score a 1cm border then prick the area inside with a fork. Bake for 15 minutes until golden and crisp, then remove and press the pastry down inside the border. Reduce the oven to 180°C, fan 160°C, gas 4. Zest 2 lemons and squeeze their juice. Rub a quarter of the zest into 50g granulated sugar for the topping. Whisk the rest of the zest and the juice with another 100g granulated sugar and 500g full-fat soft cheese plus most of 1 beaten medium egg (reserve a little to glaze). Spread the mixture over the baked dough. Top with the second sheet of puff pastry; tuck and press to seal. Brush the top with beaten egg and scatter with the lemon sugar. Bake at the lower temperature for 25 minutes until crisp and golden brown. Cool for 30 minutes then cut into squares or fingers. Chill to set.
*Use gluten-free puff pastry if required.
