Baked Lemon Cheesecake


Some guy down the road has a lemon tree with a surplus of fruit. Each day he offers to the neighbourhood two or three on the top of his letter box and each evening during my walk I take two (or three if they are a good ones). So when life gives you lemons – make cheese cake. I used to following recipe.

250g plain sweet biscuits
150g butter, melted
500g cream cheese, softened
¾ cup caster sugar
3 teaspoons finely grated lemon rind
3 eggs
¼ cup lemon juice

1. Preheat oven to 160°/140° fan-forced. Grease a 6com-deep, 20cm round springform pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of the prepared pan. Refrigerate for 15 minutes.

2. Meanwhile, beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice. Beat for 1 minute. Pour mixture into prepared pan.

3. Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold.


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