Name: Baked lemon cheesecake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 180 gram plain sweet biscuits; 1/4 cup (55g) brown sugar; 100 gram melted butter; 200 gram cream cheese; 100 gram sour cream; 2/3 cup (150g) caster sugar; 2 eggs; 1/2 teaspoon vanilla extract; 1 teaspoon lemon zest, finely grated; 1 tablespoon lemon juice; raspberries, to serve

Baked lemon cheesecake

Bake these cheesecakes as individual or a large tart. Nothing goes better with lemon than raspberries!

Skip to Recipe

Makes 4 Item

Prep

30M

Cook

25M

Total

55M

Ingredients

180 gram plain sweet biscuits

1/4 cup (55g) brown sugar

100 gram melted butter

200 gram cream cheese

100 gram sour cream

2/3 cup (150g) caster sugar

2 eggs

1/2 teaspoon vanilla extract

1 teaspoon lemon zest, finely grated

1 tablespoon lemon juice

raspberries, to serve

Method

1.Preheat the oven to 160°C.

2.Place the biscuits and brown sugar in a food processor and process until the mixture resembles fine breadcrumbs.

3.Transfer to a bowl and add the butter. stirring until combined.

4.Firmly and evenly press the biscuit mixture onto the base and sides of 4 x 9cm removable-based tort tins, and place in the fridge while you prepare the filling.

5.Place the cream cheese. sour cream and caster sugar in the bowl of an electric mixer and beat until smooth.

6.Add the eggs, one at a time, beating well after each, then stir in the vanilla lemon zest and juice.

7.Pour the mixture between the four tart shells and bake for 20-25 minutes or until just set.

8.Leave the cheesecakes to cool in the oven, with the door a jar, for 30 minutes, then remove and cool completely before storing in fridge. Serve with fresh raspberries.

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Ingredients

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