Ingredients
Biscuit Base
- 250 grams plain biscuits (such as nice or milk arrowroot)
- 2 tablespoons brown sugar
- 125 grams butter, melted
Cheesecake Batter
- 750 grams cream cheese
- 1 cup caster sugar
- 2 lemons, juiced and zest grated
- ¼ teaspoon vanilla essence
- 3 eggs
- 1 egg yolk
- 125 ml cream
Instructions
Biscuit Base
- Add the biscuits and sugar to a food processor and process until fine breadcrumbs form. Add the butter and process until combined.
- Using your hands, press the mixture over the base and sides of a 22cm springform tin. Chill for at least 1 hour.
Cheesecake Batter
- Preheat oven to 220 °C. Place cream cheese and sugar in a bowl of an electric mixer and add lemon zest, lemon juice and vanilla essence. Beat until the mixture is smooth.
- Add the eggs one at a time, mixing in the egg between each addition. Stir in the cream.
- Pour the mixture into the prepare tin and bake in the oven for 10 minutes. Reduce the oven to 150 °C and back for an additional 30 minutes, until the mixture is almost set.
- Turn the oven off and leave to cool with the door slightly open. Cover and transfer to the fridge to chill for 4 hours or overnight.
- Serve cold topped with your favorite berries.
What comes to mind when you think of cheesecake? If your previous cheesecake experience is with store bought cheesecakes then you’re probably thinking of something thick, dense and probably filled with gelatin, which is really not what a cheesecake should be.
This lemon cheesecake recipe is one that has been in the family for many years. How great the consistency of it was when made was normally measured by how well you could squish the filling through your teeth. The cheesecake itself is luscious, smooth and creamy, combined with a hint of lemony tang and a crumbly biscuit base. After having this cheesecake, you probably won’t want to try any other cheesecakes ever.
Preparing the Base
To start the biscuit base. you first need to add biscuits and sugar to your food processor. I like to use a milk arrowroot biscuit, but other plain biscuits such as the classic nice biscuit also work. Process the mixture until fine crumbs have formed and then add the butter and process it to combine it all together.
Once your crumb mixture is ready, you will next need to transfer it to a 22cm springform tin. I like to line the tin with a circle of greaseproof paper but this is not necessary (I find it helps removing the cheesecake at the end.
Press the mixture into the base and up the sides, finishing about 1cm from the top. I find the base of a glass is really helpful here for helping to smooth the base and sides. Once your base is prepared, transfer it to the fridge to chill for at least 1 hour.
Cheesecake Filling
An electric mixer makes making the filling a very easy task. Place the cream cheese and sugar into the mixing bowl, add the lemon juice and zest and vanilla essence and process to combine it all together.
Next, add in the eggs and egg yolk. Do this 1 egg at a time, beating to combine between the addition of each egg. Lastly complete the filling by mixing in the cream. Pour the mixture into the prepared base.
Bake the mixture at 220 °C for 10 minutes. Reduce the oven temperature to 150 °C and bake for another 30-35 minutes, until the mixture is almost set. At this point, turn the oven off and allow the cheesecake to cool completely, with the door slightly ajar. Cover the cheesecake and then transfer it to the fridge to chill for at least 4 hours, or overnight.
Recipe Notes
- For a crack free top, gently bang the tin onto the countertop a couple of times before cooking. This will help release any air pockets.
- The cake is cooked when the centre wobbles a little bit like jelly. You are not wanting a cheesecake that is too firm.
- I love serving the chilled cheesecake covered with fresh berries. My recipe sheet also suggests candied lemon slices and rosewater sauce make good additions for serving (but I have never tried either of these options on top).
