Published On: Thu, May 2nd, 2019

Ultimate baked lemon cheesecake

You’ve never tasted anything as good as this baked lemon cheesecake…

Perfect for a pudding that needs to impress, or even as a sweet treat to go alongside a cuppa if you’ve got someone over to visit, you can’t go wrong with this ultimate baked lemon cheesecake recipe from Lakeland!

Take a look at the recipe below, and don’t worry if you’re not a fan of lemon. Simply swap out the lemon paste for 1tsp of vanilla extract instead. Delicious however you like it!

Ultimate Baked Lemon Cheesecake

Ultimate baked lemon cheesecake

Servings 8 people

Ingredients

For the base:

  • 60 g butter melted
  • 150 g digestive biscuits crushed
  • 1 tbsp caster sugar

For the filling:

  • 750 g full fat soft cheese
  • 200 g caster sugar
  • 3 tbsp cornflour
  • 3 tbsp Nielsen-Massey Lemon Paste
  • 3 large free-range eggs beaten
  • 150 ml double cream

To decorate:

  • lemon slices
  • sprigs of mint
  • edible flowers, such as violas

Instructions

  1. Preheat the oven to 180°C/Gas Mark 4. Brush the base and sides of a 20cm (8in) Aluminium PushPan with a little melted butter. If using a normal cake tin, line the base and sides with baking parchment. 

  2. Add the biscuit crumbs and caster sugar to the remaining melted butter and stir well. Tip into the cake tin and press into an even layer. Bake for 10 minutes, then cool on a wire rack while preparing the filling. Increase the oven temperature to 220°C/Gas Mark 9. 

  3. To make the filling, beat the soft cheese for a few seconds in a large bowl with a handheld electric mixer on a low speed, until just creamy. Gradually beat in the caster sugar. Sprinkle in the cornflour and beat again for a few seconds until fully incorporated, then stir in the lemon paste. 

  4. Add the eggs a little at a time, beating between each addition on a low/medium speed. Stir in the double cream with a large metal spoon. 

  5. Pour the filling over the base. Bake for 10 minutes, then reduce the temperature to 110°C/Gas Mark ¼ and bake for 45 minutes. The cheesecake should wobble slightly in the centre. 

  6. Turn off the oven and leave the cheesecake in the oven for 1 hour, then remove from the oven and cool at room temperature. Cover and refrigerate. Serve decorated with lemon slices, mint sprigs and tiny flowers.

Comments

comments

Tags: ,

About the Author

Recent Posts

Cake bake show

The Cake & Bake Show is back for 2019!

August 16, 2019, Comments Off on The Cake & Bake Show is back for 2019!
royal victoria sponge

Royal Victoria sponge

August 16, 2019, Comments Off on Royal Victoria sponge

Royal Victoria Sponge

August 16, 2019, Comments Off on Royal Victoria Sponge
watercolour buttercream

How to… make watercolour buttercream

August 15, 2019, Comments Off on How to… make watercolour buttercream

To make strong vanilla buttercream

August 15, 2019, Comments Off on To make strong vanilla buttercream
cake couple

Couple eats wedding cake for almost 50 years

August 15, 2019, Comments Off on Couple eats wedding cake for almost 50 years
raspberry almond bakewells

Raspberry almond bakewells

August 15, 2019, Comments Off on Raspberry almond bakewells

Raspberry almond bakewells

August 15, 2019, Comments Off on Raspberry almond bakewells
Bake Off return

The Great British Bake Off return date confirmed

August 14, 2019, Comments Off on The Great British Bake Off return date confirmed

August 14, 2019, Comments Off on