Baked Lemon Cheesecake2018-08-23
- Servings : 8
- Cook Time : 2:00 h
- Ready In : 2:00 h
A simple but impressive pudding, light enough to have a slice to finish a big meal.
- For the base
- 200g tennis biscuits
- 75g butter, melted and cooled, plus extra to grease
- For the filling
- 600g cream cheese at room temperature
- 200g caster sugar
- 200ml sour cream
- 3 eggs
- 1 tsp vanilla essence
- 4 lemons, zested, 1 juiced
- 50g plain flour
For the base of the cheesecake, whizz the tennis biscuits in a food processor, or put in a bag and bash with a rolling pin to form fine crumbs. Stir in the melted butter in a mixing bowl along with a pinch of salt, then pack into the base of a 20cm loose bottomed cake tin in an even layer, smoothing it down using the back of a spoon. Chill until needed.
Heat the oven to 180°C. For the filling, mix the room temperature cream cheese, caster sugar and sour cream together in a mixing bowl with a whisk (or with an electric mixer) until smooth. Gently beat in the eggs, one at a time, then add the vanilla essence and lemon zest and juice. Fold in the flour with a whisk until smooth. Spoon the mixture over the chilled biscuit base, then level the top.
Bake for 50-60 minutes until the top is lightly golden and set at the edges but the middle still has a good wobble when the cheesecake is shaken gently. Remove from the oven and leave to cool completely before removing from the tin. To serve, top with the lemon slices.