Lemon Cheesecake

For a very irresistible recipe, I am sharing with you the very classic Lemon Cheesecake and let me tell you it is an ultimate favourite in my household, as I am sure it would be in yours. To get it pretty perfect it is a lengthy process of leaving in the refrigerator for long hours, however the result is incredibly scrumptious. This is a very classic flavour of a cheesecake, but I will look into making more flavours down the track, as I know someone in my house will eat it.

 

So without any further ado, here the recipe for the ultimate lemon cheesecake:

Ingredients

200g plain biscuits

125g butter, melted

500g cream cheese, softened

½ cup caster sugar

2tbstp lemon zest + more for serving

2 eggs

Whipped cream, to serve

Lemon Curd

2tbsp lemon zest

¼ cup lemon juice

½ caster sugar

40g butter, chopped and softened

2 egg yolks, lightly whisked

Method

1.      Preheat the oven to 180-degrees or 160-fan. Grease a 20cm spring form cake tin.

2.     Pulse biscuits in a food processor until finely chopped. Transfer to a bowl and add the melted butter. Stir until combined. Spoon the mixture into the prepared cake tin and press evenly on to the base and sides. Cool in the fridge for at least 30-45 minutes.

3.     In a medium sized bowl, combine the cream cheese, sugar and lemon zest with an electric mixer until smooth. You can also use a stand mixer if required. Add the eggs 1 at a time, beating well after each addition, until just combined. Pour mixture into tin and place on to a baking tray. Bake for 25-30 minutes or until just set in the centre.

4.     Turn oven off once cooked and leave in the oven with the door ajar for a couple of hours or until the oven is completely cool.

5.     Chill in the fridge for 2 hours or until set.

6.     For the lemon curd, combine lemon zest, juice, sugar, butter and eggs into a saucepan over low heat. Cook, stirring for 5-10 minutes or until the mixture thickens. Strain through a fine sieve onto a dinner plate or flat tray. (This helps the lemon curd cool more quickly)

7.     Pour curd over cheesecake and chill in the fridge until set. (This process by be required to be done over night or early in the morning ready for serving.)

8.     Serve cheesecake with whipped cream and extra lemon zest.

So I hope you enjoyed this recipe and make sure that you give it a whirl and tweet me a picture! Have a fantastic Friday, because it is the weekend!

Molly xo