When it comes to cheesecake, you can’t beat the traditional. This classic baked lemon cheesecake is the perfect combination of sweet, creamy with a delightful tangy edge and buttery crumb surrounds.
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1.Grease 20cm springform tin. Combine biscuit crumbs in medium bowl with butter; mix well. Using flat-bottomed glass, press mixture over base and side of tin; refrigerate 30 minutes or until firm.
2.Preheat oven to 160°C (140°C fan-forced).
3.Beat cheese and sugar in medium bowl with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add rind and juice; beat until mixture is creamy.
4.Place springform tin on oven tray; pour filling into tin. Bake about 50 minutes or until firm. Cool in oven with door ajar.
5.Cover cheesecake; refrigerate several hours or overnight before serving.
6.Store, covered, in the refrigerator for up to 3 days. Serve with sliced fresh fruit, if you like.
Another variation on the ever-popular cheesecake, this one has a lingering, light lemon taste and velvety texture.