Lemon baked cheesecake
A deliciously light dessert with a lemon twist. Perfect for an after dinner treat.
Firstly crush and mix biscuit base, then chill. Combine eggs and sugar, mix and add cream cheese, cream, lemon and cornflour. Add to the tin and bake.
- COOKING TIME : 55 minutes
- PREPARATION TIME : 25 minutes
- DIFFICULTY : Medium
- 200g biscuits of your choice
- 75g butter
- 300g soft cheese
- 70ml fresh cream
- 50g sugar
- 2 eggs
- 20g cornflour
- 1 lemon (juice and zest)
Step 1
Starting with the base, crush the biscuits in a blender or by hand. Mix in a bowl with the melted butter.
Step 2
Place the biscuit and butter mix into your cake tin and press to the edges. Once evenly spread, chill for at least 30 minutes.
Step 3
Whip the eggs and the sugar in a mixing bowl, until you get a frothy mixture with no lumps.
Step 4
While mixing, add the soft cheese, then fresh cream, lemon juice, zest and cornflour.
Step 5
Remove the base from the fridge and pour the mixture into the cake tin.
Step 6
Place the container into the oven, onto the second rack. Select the forced air convection heating function. Temperature: 180°.
