How to Make Speedy Baked Lemon Cheesecake

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, baked lemon cheesecake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Baked Lemon Cheesecake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Baked Lemon Cheesecake is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook baked lemon cheesecake using 16 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Baked Lemon Cheesecake:

1. Take For The Base:
2. Make ready 200 g biscoff
3. Prepare 75 g butter, melted and cooled, plus extra for greasing
4. Get ~
5. Get For The Caramelised Lemon:
6. Take Icing sugar for dusting
7. Get 1 lemon, sliced into thin rounds
8. Get ~
9. Take For The Filling:
10. Prepare 600 g full fat cream cheese at room temperature
11. Get 200 g caster sugar
12. Take 200 ml sour cream
13. Get 3 large eggs
14. Prepare 1 tsp vanilla extract
15. Prepare 4 Finely grated lemon zests and 1 juice of lemon
16. Make ready 50 g plain flour

Instructions to make Baked Lemon Cheesecake:

1. Caramelised lemons:
2. 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.
3. 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).
4. 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.
5. 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.
6. For the base:
7. 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.
8. Whizz or stir in the butter in a mixing bowl. Add a pinch of salt if using unsalted butter.
9. 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.
10. Now for the filling, Heat the oven to 180c or 160c for fan assisted.
11. In a bowl mix using a whisk the cream cheese, sour cream and caster sugar until smooth.
12. Gently add in the eggs one at a time, then add the vanilla extract (recipe calls for 1 tsp, I added 2 tsps instead).
13. Next add in the lemon zest and juice.
14. Finally fold in the flour until the mixture is smooth. Then spoon all the mixture over the chilled biscuit base.
15. 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.
16. Remove from the oven and allow to completely cool before attempting to remove it from tin.
17. To serve top with the caramelised lemons and dust with more icing sugar.

So that’s going to wrap it up with this special food baked lemon cheesecake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!