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Baked lemon cheesecake
Baked lemon cheesecake
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Create perfect cheesecake with easy steps.
Ingredients:
  • Melted butter, for greasing base
  • 1 250g pkt Nice biscuits
  • 2.50 gm ground cinnamon
  • 125g unsalted butter, melted filling
  • 375g cream cheese, at room temperature
  • 150g (2/3 cup) caster sugar
  • 20.00 ml finely grated lemon rind
  • 3 eggs, at room temperature
  • 42.00 gm fresh lemon juice
  • 1 300ml carton sour cream, at room temperature
Instructions:
  • Ensure all ingredients are measured and equipment is prepared before beginning. Allow cream cheese, eggs, and sour cream to come to room temperature for easy softening, a crucial step for achieving the desired consistency.
  • Prepare a 20.5cm springform pan by flipping the base upside down for easier cheesecake removal.
  • Coat the pan with the luscious melted butter for a touch of luxury, then effortlessly cover the base and sides with non-stick baking paper for easy release. Especially beneficial for older pans.
  • For the base, crush your choice of plain sweet biscuits like Shredded Wheatmeal Biscuits, Morning Coffee Biscuits, or Scotch Finger Biscuits in a food processor until finely crushed. Alternatively, crush the biscuits in a sealed plastic bag with a meat mallet or rolling pin.
  • In a medium bowl, mix together the crumbs and cinnamon. Add the butter and blend thoroughly until all the crumbs are coated.
  • Press the biscuit mixture evenly onto the inside of the prepared pan using the back of a metal spoon. Create a corner edge in the base of the pan to ensure the base is not too thick by using the edge of the spoon.
  • Chill in the refrigerator for 20 minutes until the base sets, ensuring it holds its shape when the filling is introduced.
  • Preheat the oven to 160°C. In a medium bowl, beat the cream cheese with electric beaters on medium-low speed for 3 minutes until smooth, scraping down the sides of the bowl twice for even mixing.
  • Maintain the mixer at its current speed to gently soften the cream cheese without incorporating unnecessary air.
  • Incorporate the sugar and lemon zest while beating at a medium-low speed for an additional 3 minutes, or until the mixture is soft and creamy. This step will enhance the cream cheese's texture, yielding a lusciously smooth cheesecake.
  • Gradually incorporate the eggs one at a time on low speed, ensuring a thorough mix between each addition. Blend in the lemon juice until fully combined.
  • In a medium mixing bowl, combine the sour cream with 250mls (1 cup) of the cream cheese mixture. Use electric beaters to blend until smooth, ensuring a lump-free texture without overmixing.
  • Combine the sour cream mixture with the cream cheese mixture, beating until fully incorporated. Remember to scrape the bowl occasionally to ensure even mixing. Be careful not to overbeat or incorporate too much air to prevent cracks and collapsing during cooling.
  • Set the lined springform pan on a shallow baking tray to catch any melted butter. Pour the filling into the prepared base.
  • Bake in the center of a preheated oven for 1 hour and 10 minutes, or until the center slightly trembles when tapping the side of the pan. The cheesecake should have a light golden color and have risen slightly. If it still needs more cooking, bake for an additional 5-10 minutes, checking every 5 minutes.
  • Ensure the cheesecake remains slightly jiggly in the center when gently tapped. If it is firm, it may have been overcooked and could crack while cooling, resulting in a slightly drier texture.
  • Place a wooden spoon in the oven door to keep it slightly open and allow the cheesecake to cool slowly, preventing shrinking.
  • Cool the cheesecake in the oven for 1 hour, then transfer it to a wire rack to cool completely for another hour. Cover with plastic wrap and refrigerate for at least 3-4 hours, or ideally overnight for thorough chilling.
  • To present the cheesecake, place the chilled cheesecake on a cutting board, release the side of the pan, and gently remove it. Then, slice the cheesecake into wedges using a sharp knife.
  • For clean slices, dip the knife in hot water and dry between cuts. To serve the cheesecake whole, slide a long spatula between the base and the paper lining, then transfer to a serving plate.

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