Baked Lemon Cheesecake

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Soft and creamy lemon cheesecake, baked till just set. Lemon makes for such a strong flavour and matches perfectly with the cream cheese.

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Baked Lemon Cheesecake 

(You will need one 8 inch spring release pan)


(for the cheesecake)

  • 250g digestive biscuits
  • 150g butter, melted
  • 500g full fat cream cheese
  • 100g caster sugar
  • 2 lemons, zest
  • 1 lemon, juice
  • 3 eggs, beaten

(for the candied lemon)

  • 2 lemons, thinly sliced
  • 2 tbsp caster sugar
  1. Begin by making the base, crush the biscuits in a strong bag with a rolling pin until all crumbled.
  2. Pour the biscuits and butter into a bowl and mix till combined, pour into the tin and press with the back of a spoon.
  3. For the cheesecake, put the rest of the ingredients in a bowl and whisk for five minutes, the mixture should be pourable but thick.
  4. Bake at 160oC for 45 minutes, once cooked leave in the oven with the door slightly open until cooled.
  5. For the decoration put the sugar with 1 tbsp of water and heat, add the lemons and bring to the boil, boil until the lemons have turned translucent and soft, leave to cool on a piece of parchment paper.
  6. Arrange the slices decoratively on the top and leave to completely cool in the fridge until ready to serve.


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