Baked lemon cheesecake

Sweet, creamy and zesty, this divine baked lemon cheesecake is perfect served topped with mixed berries and fresh cream for a tasty dessert that will win over the fussiest of diners.
Baked lemon cheesecake



1.Grease and line base of a 7cm-deep, 22cm (base diameter) round springform pan with baking paper.
2.Process biscuits in food processor to make fine crumbs. Add butter, process to combine. Transfer to prepared pan. Press crumb mixture evenly over base and sides of pan, to 1.5cm below rim of pan. Chill crumb mixture 30 minutes to set.
3.Preheat oven to 160°C (140°C fan-forced). Using an electric mixer, beat cream cheese and sugar in a medium bowl until combined. Beat in flour. Add eggs and yolk, one at a time, beating well after each addition. Stir in sour cream, zest and juice. Pour mixture into prepared biscuit shell.
4.Place pan on a baking tray. Bake 45-50 minutes, or until just set at centre. Turn off oven. Cool cake in oven with door ajar. When cake is cold, cover, then chill overnight.
5.Remove from pan, transfer to a serving plate. Serve with cream and berries.

Cheesecake should still be a little ‘wobbly’ at centre. It will become firmer with chilling. Bake on middle shelf of the oven.


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