Baked Lemon Cheesecake
Baked Lemon Cheesecake

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, baked lemon cheesecake. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Baked Lemon Cheesecake is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Baked Lemon Cheesecake is something that I’ve loved my entire life.

This No Bake Lemon Cheesecake is creamy, tart and easy to make! No bake lemon cheesecake is a refreshing, four ingredient dessert that is perfect for spring and summer. It is so simple, easy and delicious!

To begin with this particular recipe, we have to first prepare a few components. You can cook baked lemon cheesecake using 16 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Baked Lemon Cheesecake:
  1. Take For The Base:
  2. Take 200 g biscoff
  3. Get 75 g butter, melted and cooled, plus extra for greasing
  4. Take ~
  5. Take For The Caramelised Lemon:
  6. Take Icing sugar for dusting
  7. Take 1 lemon, sliced into thin rounds
  8. Get ~
  9. Prepare For The Filling:
  10. Make ready 600 g full fat cream cheese at room temperature
  11. Make ready 200 g caster sugar
  12. Take 200 ml sour cream
  13. Get 3 large eggs
  14. Get 1 tsp vanilla extract
  15. Take 4 Finely grated lemon zests and 1 juice of lemon
  16. Prepare 50 g plain flour

No Bake Lemon Cheesecake. this link is to an external site that may or may not meet accessibility guidelines. The secret to truly lemony cheesecake. The lemon in this cheesecake is two-fold—it's in the batter in the form of zest and also on top of the cheesecake in the form of bright, smooth lemon. Learn how to make an easy, delicious baked lemon raspberry cheesecake with this simple recipe to bring a wow factor to your dinner table.

Instructions to make Baked Lemon Cheesecake:
  1. Caramelised lemons:
  2. Start off by doing the caramelised lemons, they won't taste very good on their own but believe me they taste great on top of the cheesecake. Recipe calls for only one but I used two as one just didn't seem enough.
  3. Preheat the oven to 140c. Then line a baking tray with greaseproof paper (Tip: grease the tray with butter, this will ensure the greaseproof paper stays in place).
  4. Dust the greaseproof paper with a good layer of icing sugar. Then layer the lemon slices on top. Sprinkle the slices with water and then dust the top with icing sugar.
  5. Bake the lemon slices for about an hour until their are golden and caramelised. When done carefully lift them off the greaseproof paper until ready to use.
  6. For the base:
  7. Whizz the biscuits in a food processor or put them in a freezer bag and bash with a rolling pin until it becomes fine crumbs.
  8. Whizz or stir in the butter in a mixing bowl. Add a pinch of salt if using unsalted butter.
  9. Then pack the mixture into a 20cm loose bottom cake tin in a even layer. I used the back of my fist but you can use the back of spoon to press it down evenly. Chill in fridge until needed.
  10. Now for the filling, Heat the oven to 180c or 160c for fan assisted.
  11. In a bowl mix using a whisk the cream cheese, sour cream and caster sugar until smooth.
  12. Gently add in the eggs one at a time, then add the vanilla extract (recipe calls for 1 tsp, I added 2 tsps instead).
  13. Next add in the lemon zest and juice.
  14. Finally fold in the flour until the mixture is smooth. Then spoon all the mixture over the chilled biscuit base.
  15. Bake for 50-60 minutes until the top is slightly golden but middle is still wobbly. Not going to lie slightly over baked mine but instead of it being slightly wobbly it's just a firm cheesecake.
  16. Remove from the oven and allow to completely cool before attempting to remove it from tin.
  17. To serve top with the caramelised lemons and dust with more icing sugar.

Lemon and lemon desserts are getting more and more popular as we approach spring and summer. Today I wanted to share the recipe for my absolute favorite cheesecake - baked lemon cheesecake. A classic baked lemon cheesecake recipe that's foolproof and perfect every time. No fancy ingredients, just cream cheese, lemon, sugar and eggs and a crumbly digestive biscuit base. This classic lemon cheesecake is a no-bake, make-ahead wonder.

So that’s going to wrap it up for this special food baked lemon cheesecake recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!