Recipe: Yum-Yum Baked Lemon Cheesecake

Cooking is an art, yes that expression is one way of describing how much enjoyable this activity is. Especially if we cook dinner for our loved ones. Welcome to my recipe site, If you're looking for recipes idea to cook today, look no further! We provide you only the perfect Baked Lemon Cheesecake recipe here. And do not worry, you can additionally find several styles of food recipes here.

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Hopefully the above article opens our horizons to pay extra awareness to a natural and organic lifestyle. Now we return to the baked lemon cheesecake recipe of your choice. Follow the step by step instructions of the recipe baked lemon cheesecake recipe to produce a natural and organic and scrumptious meal. You can cook baked lemon cheesecake using 16 ingredients and 18 steps.. Comfortable cooking, desire it is useful for you and your family.

The ingredients needed to make Baked Lemon Cheesecake:

1. Prepare of For The Base:.
2. Prepare 200 g of biscoff.
3. Use 75 g of butter, melted and cooled, plus extra for greasing.
4. Take of ~.
5. Get of For The Caramelised Lemon:.
6. Take of Icing sugar for dusting.
7. Prepare 1 of lemon, sliced into thin rounds.
8. Take of ~.
9. Get of For The Filling:.
10. Take 600 g of full fat cream cheese at room temperature.
11. Take 200 g of caster sugar.
12. Use 200 ml of sour cream.
13. Provide 3 of large eggs.
14. Take 1 tsp of vanilla extract.
15. Get 4 of Finely grated lemon zests and 1 juice of lemon.
16. You need 50 g of plain flour.

Instructions to make Baked Lemon Cheesecake:

1. Caramelised lemons:.
2. Start off by doing the caramelised lemons, they won't taste very good on their own but believe me they taste great on top of the cheesecake. Recipe calls for only one but I used two as one just didn't seem enough..
3. Preheat the oven to 140c. Then line a baking tray with greaseproof paper (Tip: grease the tray with butter, this will ensure the greaseproof paper stays in place)..
4. Dust the greaseproof paper with a good layer of icing sugar. Then layer the lemon slices on top. Sprinkle the slices with water and then dust the top with icing sugar..
5. Bake the lemon slices for about an hour until their are golden and caramelised. When done carefully lift them off the greaseproof paper until ready to use..
6. For the base:.
7. Whizz the biscuits in a food processor or put them in a freezer bag and bash with a rolling pin until it becomes fine crumbs..
8. Whizz or stir in the butter in a mixing bowl. Add a pinch of salt if using unsalted butter..
9. Then pack the mixture into a 20cm loose bottom cake tin in a even layer. I used the back of my fist but you can use the back of spoon to press it down evenly. Chill in fridge until needed..
10. Now for the filling, Heat the oven to 180c or 160c for fan assisted..
11. In a bowl mix using a whisk the cream cheese, sour cream and caster sugar until smooth..
12. Gently add in the eggs one at a time, then add the vanilla extract (recipe calls for 1 tsp, I added 2 tsps instead)..
13. Next add in the lemon zest and juice..
14. Finally fold in the flour until the mixture is smooth. Then spoon all the mixture over the chilled biscuit base..
15. Bake for 50-60 minutes until the top is slightly golden but middle is still wobbly. Not going to lie slightly over baked mine but instead of it being slightly wobbly it's just a firm cheesecake..
16. Remove from the oven and allow to completely cool before attempting to remove it from tin..
17. To serve top with the caramelised lemons and dust with more icing sugar..
18. .

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