Baked lemon cheesecake

Name: Baked lemon cheesecake
Prep time: 4 h 30 min
Cook time: 1 h
Total time: 5 h 30 min
Ingredients: 250g plain sweet biscuits; 150g butter, melted; 500g cream cheese, softened; 161.25 gm caster sugar; 3 tsp finely grated lemon rind; 3 eggs; 65.63 gm lemon juice; Icing sugar mixture, to serve; Double cream, to serve

4.8

(123)

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Prep Time: 270 minutes

Cook Time: 60 minutes

Total: 330 minutes

Servings: 12

Author : Kim Coverdale

cream cheese lemon bake

Ingredients

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Instructions

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Step 1

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

Step 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.

Step 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. Dust with icing sugar and serve with cream.