Baked Lemon Cheesecake

Name: Baked Lemon Cheesecake
Cuisine: British
Ingredients: For The Base:; 200 g biscoff; 75 g butter, melted and cooled, plus extra for greasing; ~; For The Caramelised Lemon:; Icing sugar for dusting; 1 lemon, sliced into thin rounds; ~; For The Filling:; 600 g full fat cream cheese at room temperature; 200 g caster sugar; 200 ml sour cream; 3 large eggs; 1 tsp vanilla extract; 4 Finely grated lemon zests and 1 juice of lemon; 50 g plain flour

Rae @LoveRae

I can't remember where exactly on the Internet I found this recipe but anyways I had some lemons that needed using up so I searched the Internet for a recipe.

Rae @LoveRae

I can't remember where exactly on the Internet I found this recipe but anyways I had some lemons that needed using up so I searched the Internet for a recipe.

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Ingredients

For The Base:
200 gbiscoff
75 gbutter, melted and cooled, plus extra for greasing
~
For The Caramelised Lemon:
Icing sugar for dusting
1lemon, sliced into thin rounds
~
For The Filling:
600 gfull fat cream cheese at room temperature
200 gcaster sugar
200 mlsour cream
3large eggs
1 tspvanilla extract
4Finely grated lemon zests and 1 juice of lemon
50 gplain flour

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Steps

1

Caramelised lemons:
2

Start off by doing the caramelised lemons, they won't taste very good on their own but believe me they taste great on top of the cheesecake. Recipe calls for only one but I used two as one just didn't seem enough.
3

Preheat the oven to 140c. Then line a baking tray with greaseproof paper (Tip: grease the tray with butter, this will ensure the greaseproof paper stays in place).
4

Dust the greaseproof paper with a good layer of icing sugar. Then layer the lemon slices on top. Sprinkle the slices with water and then dust the top with icing sugar.
5

Bake the lemon slices for about an hour until their are golden and caramelised. When done carefully lift them off the greaseproof paper until ready to use.
6

For the base:
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Whizz the biscuits in a food processor or put them in a freezer bag and bash with a rolling pin until it becomes fine crumbs.
8

Whizz or stir in the butter in a mixing bowl. Add a pinch of salt if using unsalted butter.
9

Then pack the mixture into a 20cm loose bottom cake tin in a even layer. I used the back of my fist but you can use the back of spoon to press it down evenly. Chill in fridge until needed.
10

Now for the filling, Heat the oven to 180c or 160c for fan assisted.
11

In a bowl mix using a whisk the cream cheese, sour cream and caster sugar until smooth.
12

Gently add in the eggs one at a time, then add the vanilla extract (recipe calls for 1 tsp, I added 2 tsps instead).
13

Next add in the lemon zest and juice.
14

Finally fold in the flour until the mixture is smooth. Then spoon all the mixture over the chilled biscuit base.
15

Bake for 50-60 minutes until the top is slightly golden but middle is still wobbly. Not going to lie slightly over baked mine but instead of it being slightly wobbly it's just a firm cheesecake.
16

Remove from the oven and allow to completely cool before attempting to remove it from tin.
17

To serve top with the caramelised lemons and dust with more icing sugar.
18

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Rae @LoveRae

on August 25, 2018 18:50

I enjoy making and trying new food from all over the world. I recently changed my eating habits and began eating healthier and as such a lot of the recipes I add will be healthy recipes to lose weight.Cookpad is my online recipe diary. I'm happy to share the recipes I cook for my family and myself with the online community.