Classic Baked Lemon Cheesecake
This Classic Baked Lemon Cheesecake is guaranteed to become a family favourite!
Prep Time15 minutes mins
Cook Time50 minutes mins
Chilling Time4 hours hrs
Total Time5 hours hrs 5 minutes mins
Course: Desserts
Cuisine: Modern
Keyword: Baked Lemon Cheesecake
Servings: 8 serves
Calories: 463kcal
- 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.
Serving: 0g | Calories: 463kcal | Carbohydrates: 48g | Protein: 9g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 401mg | Potassium: 193mg | Fiber: 1g | Sugar: 30g | Vitamin A: 961IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 2mg