The Crazy Kitchen: Baked Lemon Cheesecake

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Sunday, 9 September 2012

Baked Lemon Cheesecake

I'm a big lover of cheesecake but as far as I can remember I have never made a baked one so when I spotted a New York Cheesecake in this month's Asda magazine I thought I would try out my new Great British Bakeware springform cake pan and give it a go.

I adapted the recipe slightly as I wanted to use ginger biscuits for the base instead of digestives, and then I had to adapt it further as I'd read the recipe wrong and not bought enough cream cheese or sour cream which meant I couldn't make the topping so I created a topping of my own instead.


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Baked Lemon Cheesecake

110g butter, melted
225g Ginger biscuits, crushed
400g Full Fat Cream Cheese
1 tsp Vanilla Extract
Grated zest of 1 lemon
Juice of 2 large lemons
300ml Sour Cream
3 eggs + 1 yolk, beaten
1/2 tbsp Cornflour
2 tbsp Caster Sugar
  • Mix the melted butter & biscuit crumbs together and press into the base of a loose bottomed or springform cake pan - I used a 23cm pan
  • Bake in a preheated 180 degree (C) oven for 10 minutes, set aside to cool
  • Reduce the oven temperature to 160 degrees (C)
  • Beat the cream cheese, vanilla, lemon zest, 2 tbsp of lemon juice and sour cream together in a large bowl until smooth
  • Add the cornflour & caster sugar and mix well
  • Add the beaten eggs and stir until just combined
  • Pour mixture into the cake pan and smooth the top
  • Bake for approx 1 hour
  • Mix the cornflour and caster sugar with 2 tbsp of the remaining lemon juice until smooth and then add the rest of the juice
  • Heat gently in a microwavable bowl in the microwave on short bursts until it boils and thickens
  • Pour over the cheesecake and smooth over the surface
  • Allow to cool in the tin and refrigerate before turning out
  • Decorate with fresh fruit to serve



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