Lemon Cheesecake
This recipe is printed from Scissors, Paper, Bacon.
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.