Sometimes classic recipes are the best. Don’t get me wrong, I love experimenting with different ingredients and flavours (as you have probably already guessed!), but often you can’t beat the original. I have to admit I haven’t made many cheesecakes in my time, while I love to eat them, I’ve always been a little nervous when it comes to making them myself. To help build my confidence, I decided to go back to the basics and make a classic Baked Lemon Cheesecake.
If you feel like being clever, you can press the biscuit crumbs up the side of the tin. I didn’t want to push my luck and decided to just have a thicker base. This cheesecake has a lovely subtle lemon flavour, even my boys enjoyed the spoonful I begrudgingly shared with them!
As tempting as it may be to take your Baked Lemon Cheesecake out of the oven quickly, it’s REALLY important that you let it cool in the oven (with the door slightly ajar) and then let it chill in the fridge. These steps help the cheesecake to set and also avoid the middle of it from sinking.
Classic Baked Lemon Cheesecake
- 1 x 20cm round springform tin
- 250 grams Marie Biscuits or any similar plain biscuits
- 150 grams butter melted
- 500 grams cream cheese - softened
- ¾ cup caster sugar
- 3 teaspoons lemon rind
- 3 eggs
- ¼ cup lemon juice
- Preheat your oven to 160 degrees celsius- fan forced.
- Line the base and sides of a 20cm round springform tin with baking paper.
- Crush the biscuits in a food processor (or use the end of a rolling pin) until they finely crushed. Add the melted butter and combine.
- Press the mixture over the base of the springform tin using the back of a metal spoon. Pop into the fridge to chill for 15 minutes.
- In the bowl of an electric mixer, add the softened cream cheese, sugar and lemon rind and beat on a high speed until smooth.
- Add the eggs one at a time making sure to beat well between each addition.
- Add the lemon juice and beat for another 2 minutes
- Pour the mixture into the springform tin and bake in the oven for approximately 50 minutes or until the filing has just set - don't worry if it's still a little wobbly in the centre, it will firm.
- Cool your cheesecake in the oven with the door slightly ajar, before transferring to the fridge for four hours or until cold.
- Cut into slices and enjoy on it's own or make to make it extra special, serve with some whipped cream and fresh strawberries.
What is your favourite classic recipe?