adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked lemon cheesecake
0 Likes
Prep Time:
45 minutes
Cook Time:
85 minutes
Total Time:
130 minutes
Indulgent lemon syrup enhances the tangy flavor of every bite of this creamy cheesecake.
Ingredients:
  • 115g (3/4 cup) plain flour
  • 40g chilled butter, chopped
  • 40.00 gm caster sugar
  • 1 egg yolk
  • 20.00 gm water
  • 40.00 ml apricot jam
  • Whipped cream, to serve
  • 500g cream cheese, at room temperature
  • 15.00 gm cornflour
  • 1 tsp finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 185ml (3/4 cup) thickened cream
  • 1 lemon
  • 215g (1 cup) caster sugar
  • 250ml (1 cup) water
Instructions:
  • Preheat your oven to 180°C and line a baking tray with non-stick baking paper. In a food processor, combine flour, butter, and sugar until it resembles fine breadcrumbs. Add the egg yolk and water, then process until the dough just starts to come together.
  • Transfer the dough onto a lightly floured surface and knead until it's smooth. Roll it out between 2 sheets of baking paper to form a 24cm-diameter disc. Transfer the disc onto the lined tray. Poke holes all over the pastry using a fork. Chill in the fridge for 10 minutes. Bake in the oven for about 12 minutes or until it reaches a golden color. Allow it to cool before serving.
  • Preheat oven to 160°C. Line a 23cm springform pan with non-stick baking paper. Fit the pastry disc in the base, trim to size, and spread with jam.
  • Prepare the filling by using an electric beater to blend cream cheese, sugar, cornflour, and lemon rind until pale and creamy. Gradually add eggs, beat well after each addition. Mix in lemon juice until combined. Transfer mixture to a bowl. In a separate bowl, beat cream until soft peaks form, then fold it into the cream cheese mixture. Pour over pastry base and bake for 1 hour and 10 minutes. Turn off the oven and cool the cheesecake with the door ajar until completely cooled.
  • For the lemon syrup, zest the lemon using a zester or peel with a vegetable peeler and cut into thin strips. Boil the strips in water, then drain and repeat 3 times. Mix sugar and water in a saucepan until sugar dissolves. Simmer without stirring for 20 minutes until thickened. Stir in the lemon rind and cool completely.
  • Serve the cheesecake in wedges with whipped cream and a lemon syrup drizzle.

Similar Recipes