Baked Lemon Cheesecake
Baked Lemon Cheesecake

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, baked lemon cheesecake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Baked Lemon Cheesecake is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Baked Lemon Cheesecake is something which I’ve loved my whole life.

This No Bake Lemon Cheesecake is creamy, tart and easy to make! It's full of lemon flavor and such a great dessert for spring and summer! Freezable (Can be frozen baked but undecorated).

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

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

With so many spring and summer celebrations and. Delicious Lemon Cheesecake made from scratch. This easy baked Lemon Cheesecake has a buttery crust, a tangy cream cheese filling, and is topped with sour cream and fresh blueberries. Why is no bake lemon cheesecake so good?

Steps 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.

No bake cheesecake recipes have always been a firm favourite of mine but they can quite often be heavy and stodgy. Learn how to make an easy, delicious baked lemon raspberry cheesecake with this simple recipe to bring a wow factor to your dinner table. Light and fluffy no bake cheesecake with a tart lemon taste. Dissolve lemon gelatin in boiling water. Let cool until thick, but not set.

So that is going to wrap this up with this special food baked lemon cheesecake recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!