Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, baked lemon cheesecake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Baked Lemon Cheesecake is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Baked Lemon Cheesecake is something which I’ve loved my whole life. They are nice and they look wonderful.
This cake is super simple and a must for any cheesecake lover. WARNING: This is not a great cheesecake if you're on a DIET but. Freezable (Can be frozen baked but undecorated).
To begin with this particular recipe, we must first prepare a few ingredients. You can cook baked lemon cheesecake using 16 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Baked Lemon Cheesecake:
- Take For The Base:
- Make ready 200 g biscoff
- Make ready 75 g butter, melted and cooled, plus extra for greasing
- Get ~
- Take For The Caramelised Lemon:
- Make ready Icing sugar for dusting
- Prepare 1 lemon, sliced into thin rounds
- Make ready ~
- Get For The Filling:
- Prepare 600 g full fat cream cheese at room temperature
- Get 200 g caster sugar
- Take 200 ml sour cream
- Take 3 large eggs
- Take 1 tsp vanilla extract
- Make ready 4 Finely grated lemon zests and 1 juice of lemon
- Get 50 g plain flour
It's got a light lemon flavor in the It's pre-baked before adding the cheesecake filling, so you can work on the filling while it's in the oven. 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. No Bake Lemon Cheesecake. this link is to an external site that may or may not meet accessibility guidelines.
Instructions to make Baked Lemon Cheesecake:
- Caramelised lemons:
- 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.
- 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).
- 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.
- 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.
- For the base:
- 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.
- Whizz or stir in the butter in a mixing bowl. Add a pinch of salt if using unsalted butter.
- 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.
- Now for the filling, Heat the oven to 180c or 160c for fan assisted.
- In a bowl mix using a whisk the cream cheese, sour cream and caster sugar until smooth.
- Gently add in the eggs one at a time, then add the vanilla extract (recipe calls for 1 tsp, I added 2 tsps instead).
- Next add in the lemon zest and juice.
- Finally fold in the flour until the mixture is smooth. Then spoon all the mixture over the chilled biscuit base.
- 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.
- Remove from the oven and allow to completely cool before attempting to remove it from tin.
- To serve top with the caramelised lemons and dust with more icing sugar.
Learn how to make an easy, delicious baked lemon raspberry cheesecake with this simple recipe to bring a wow factor to your dinner table. This cheesecake is infused with lemon curd, has a Graham cracker crust, and a lot of toasted meringue — try my No-Bake Lemon Meringue Cheesecake recipe! 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. Simply spoon the lemon cheesecake filling into the pre-baked crusts and bake until the tops of the cheesecakes are set.
So that’s going to wrap it up for this exceptional food baked lemon cheesecake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
