Baked Lemon Cheescake
26/11/2008
A perennial favourite, cheesecake is at home at a dinner party as it is at a mid-week family meal.
Base
| 250 g | Malt biscuits |
| 125 g | Butter, melted |
Filling
| 500 g | Cream cheese, at room temperature |
| ¾ cup | Caster sugar |
| 1 | Lemon, finely grated zest and juice |
| ½ cup | Sour cream |
| 4 | Eggs |
Directions
- Preheat the oven to 160 degC fan bake. Brush a 20cm springform cake tin with melted butter.
- Combine crushed biscuits and melted butter. Press the crumb mixture evenly over the base and up the sides of the tin. Chill while you make the filling.
- Beat room temperature cream cheese and sugar in a bowl until creamy. Beat in lemon zest and juice and sour cream.
- Continue beating until ingredients are well combined and mixture is light and fluffy.
- Gently beat in the eggs to just combine, but don't overbeat at this stage. Pour this mixture into the crumb base.
- Bake for 40 minutes or until just set in the centre. Cool completely.
- Cover the cheesecake loosely with plastic food wrap and refrigerate overnight to firm.
- Remove from fridge 30 minutes before serving.
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