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.

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