Soulful Baked Lemon Cheesecake

Soulful Baked Lemon Cheesecake


Ingredient A (base)

250g plain biscuits

2 tsp nutmeg

125g melted butter

Ingredients B (cheese filling)

250ml thickened cream

3 eggs

1/2 cup caster sugar

2 tsp grated lemon rind

2 tbsp lemon juice

500g cream cheese at room temperature (i mixed ricotta cheese with cream cheese)


For the crumb base

1. Use food processor to process the biscuits until crumbled. (Do it in 2 batch)

2. Add the nutmeg and melted butter into the crumbled biscuits and process until combined.

3. Press the crumb mixture into the base and sides of a greased baking tray / baking dish and refrigerate for at least 30mins

For filling

1. Preheat oven at 160C

2. Now place cream, eggs, sugar, rind and juice into food processor or mixer and process until well mixed

3. Add in cream cheese gradually until the mixture is smooth.

4. Pour filling into the refrigerated crust and bake in oven at 160C for about 50min or until firm (you can see a little crack on the top of the mixture when it is well baked

5. Cool in oven with door ajar.

6. Refrigerate for several hrs before serving

Tips: you can decorate it with some creams and fruits on top.

This is my topping : Banana and a dash of cinnamon


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