Name: Baked lemon cheesecake
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 250 gram packet plain sweet biscuits; 125 gram butter, melted, cooled; 750 gram cream cheese, at room temperature; 3/4 cup caster sugar; 2 tablespoon plain flour; 3 eggs, at room temperature; 1 egg yolk; 300 gram sour cream, at room temperature; 2 teaspoon finely grated lemon zest; 1/4 cup lemon juice; whipped cream, to serve; mixed berries, to serve

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.

Serves 10

Cook

50M

Ingredients

250 gram packet plain sweet biscuits

125 gram butter, melted, cooled

750 gram cream cheese, at room temperature

3/4 cup caster sugar

2 tablespoon plain flour

3 eggs, at room temperature

1 egg yolk

300 gram sour cream, at room temperature

2 teaspoon finely grated lemon zest

1/4 cup lemon juice

whipped cream, to serve

mixed berries, to serve

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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