This easy baked lemon cheesecake is a great make ahead dessert for any dinner party.
Make sure the cream cheese, eggs and sour cream are at room temperature.
You will need a 20.5cm (base measurement) springform pan. I find it is easier to remove the cheesecake if the base of the pan is turned upside down.
Brush the pan with the melted butter to lightly grease and then line the base and sides with non-stick baking paper.
To make the base, break the biscuits into pieces. Any plain sweet biscuits like Place the biscuits in the bowl of a food processor and process until they are finely crushed. .
Combine the crumbs Add the butter and mix well it should look like wet sand.
Press the biscuit mixture evenly over the inside of the prepared pan, starting with the side.
Place in the fridge for 20 minutes or until the base is firm. This helps the base retain its shape when the filling is added.
preheat oven to 160°C. To make the filling, use electric beaters set on medium-low to beat the cream cheese in a medium bowl, scraping down the sides of the bowl twice, for 3 minutes or until smooth. Scraping down the sides of the bowl ensures the cream cheese is evenly beaten.
Add the sugar and lemon rind and continue beating on medium-low until the mixture is soft and creamy.
Add the eggs one at a time, beating well between each addition on low speed. Add the lemon juice and beat until it is fully incorporated.
Place the sour cream into the cream cheese mixture. and mix it in with a wodden spoon. I do this as you may get lumps if you use the electric beaters
lined the out side springform pan with plactic wrap and then foil paper and place in a roasting tray add the filling.
Fill the roasting tray with boiled water to half way up the tray. as we are cooking the cheesecak in a water bath. I found this to work really well as the cheese cake sets with out craking
Place in the centre of preheated oven and bake for 1 hour 10 minutes or until the centre trembles slightly when the side of the pan is gently tapped.
The cheesecake should have risen slightly and turned a pale golden colour
Allow the cheesecake to cool in the oven for 1 hour. Remove from the oven and transfer to a wire rack to cool for a further 1 hour or until cooled completely. Cover with plastic wrap and place in the fridge for at least 3-4 hours or preferably overnight to chill thoroughly.
You can eat the cheese cake as is or i like to top it with some fresh berrys
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
i will upload a pic next time i make it Enjoy :)
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