Baked Lemon Cheesecake Recipe
Biscuit Base
Ingredients
250g digestive biscuits (or Marie biscuits), crushed
120g unsalted butter, melted
30g caster sugar (optional)
Method
Preheat the oven to 160°C (fan-forced 140°C).
Combine the crushed biscuits, sugar and melted butter until evenly coated.
Press firmly into the base of a lined 23cm springform tin.
Bake for 10 minutes, then allow to cool while preparing the filling.
Lemon Cheesecake Filling
Ingredients
750g full-fat cream cheese, room temperature
250g sour cream
220g caster sugar
3 large eggs
2 egg yolks
1 tsp vanilla bean paste
Zest of 2 lemons
120ml fresh lemon juice
20g cornflour
Method
Beat the cream cheese until completely smooth.
Add the sugar and mix until incorporated.
Mix in the sour cream and vanilla.
Add the eggs and yolks one at a time, mixing gently after each addition.
Fold in the lemon zest.
Whisk the cornflour into the lemon juice until smooth, then add to the mixture.
Mix only until combined. Avoid incorporating too much air.
Bake
Pour the filling over the cooled base.
Bake at 150°C for 55–65 minutes.
The edges should be set while the centre still has a slight wobble.
Turn the oven off, leave the door slightly ajar and allow the cheesecake to cool in the oven for about an hour.
Refrigerate for at least 6 hours, preferably overnight.
Lemon Curd Topping
Ingredients
150g lemon curd
30ml fresh lemon juice
Mix together until smooth and spread a thin layer over the chilled cheesecake.
Chef's Tip
For the smoothest cheesecake, avoid overmixing once the eggs are added and allow it to cool gradually. This helps prevent cracks and gives you a beautifully creamy texture. If you're serving this at an event, chilling it overnight will also improve both the flavour and the consistency.
