Baked Lemon Cheesecake

Baked Cheesecake

On Sunday David and I thoroughly enjoyed a wonderful afternoon at our friend Sandy’s house, along with her partner Rob and friends Sue and Pam. On the Thursday prior I offered to bake something sweet for desert. Baking is something I rarely do and rarely succeed at. Thankfully this occasion was an exception.

The Ingredients

750 g cream cheese
250 g packet of sweet biscuit
1/2 cup caster sugar
125 g melted butter
3 eggs
1/4 cup lemon juice
1 tbsp finely grated lemon rind

Blend or process the biscuits until fine, but not dust.The blender is all we had but I’m sure a food processor would be a better option. With the blender it seemed that the crushed biscuit became quite compact below the blades. Oh and I didn’t do all the biscuits at once, just showed it here for the photo.

I used Marie biscuits, they are nice and sweet and taste like McDonalds Cookies.

Melt the butter and combine with the biscuit.

I looked at the piddly amount of melted butter and though, how the heck is that going to combine all that biscuit… but it did.

In a foiled 22 cm spring-form cake pan press the biscuit base along the bottom and around the sides.

Refrigerate for one hour.

At this point I thought there was way too much biscuit and thoroughly believed I had to wrong size pan. But after a couple of minutes of pressing and compressing the biscuit I became concerned that I wouldn’t have enough to make the walls thick enough to support the cake. But I guess that is where one should trust the recipe.

Mix the eggs and caster sugar until it appears creamy
Add in the cream cheese, lemon, lemon rind and beat until it is smooth.

Chop the cream cheese into small pieces to make it easier to blend and make sure you’ve left it out of the fridge to soften up first.

Pour the mixture into the chilled base. Place in a preheated oven (set to 180 c) for one hour.
After cooking allow the cake to cool in the oven with the door slightly ajar.

Refrigerate for at least three hours (only after cooling) to allow the cake to set.

I wish I had a photo of the final product, once it was out of the container, but alas I was so worried that it would fall apart as soon as it was released from the spring-form pan that I didn’t dare open it at home. Instead I took it like that do lunch and thankfully it was enjoyed by all.

I enjoyed making it, but there was a level of anxiety that I didn’t like, I guess that would go away if I did more baking, but my waistline wouldn’t. All the fun things to make and eat are bad for you!

The recipe came from the Women’s Weekly cookbook titled “Cook”.

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