Baked Lemon Cheesecake

I can’t remember where I sourced this recipe from, but it is a good one!  It is great for a dessert, served with fresh berries.

What you need

250g packet of Marie Biscuits

150g melted butter

500g cream cheese (softened)

¾ cup caster sugar

3 teaspoons grated lemon rind (about 3 large lemons)

3 eggs (at room temperature)

¼ cup lemon juice (use the lemons you have used for the rind)

How to make it

Pre-heat your oven to 160° and Grease and line a 20cm spring form cake tin.

Process the biscuits until finely chopped.

Add melted butter to biscuits and combine well.  

Pour the biscuit mixture into your cake tin and use a flat-bottomed glass or jar to press the mixture evenly over the bottom of the tin and up the sides of the tin.  Be patient with this part (and don’t worry if it not perfect, we like rustic things!).  When you have finished, place your tin in the fridge while you prepare the rest of the mixture (or for at least 15 minutes).

In a separate bowl, beat the cream cheese, sugar and lemon rind until smooth.  

Add eggs one at a time and combine each one.  Add lemon juice.  Beat the mixture for one minute until it is smooth.

Pour mixture into the cake tin.  Bake in oven for approximately 40 – 50 minutes, or until just set.  (You will notice that mine is a little brown on one side because of the oven – if you have this issue, turn your cake around once at about the 30 minute mark).  When cooked, turn off oven and leave cake to rest in oven with door ajar.

Put cake in fridge for at least 4 hours before serving.  I would leave it in the cake tin until you serve too.

Serve as it is or with berries.  Enjoy!