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Baked Lemon Cheesecake
Baked Lemon Cheesecake

Before you jump to Baked Lemon Cheesecake recipe, you may want to read this short interesting healthy tips about Strength Boosting Snacks.

Eating healthy foods tends to make all the difference in the way you feel. We are likely to feel way less gross whenever we increase our daily allowance of nutritious foods and lower our consumption of junk foods. A salad helps us feel a lot better than a piece of pizza (physically in any case). This is usually a problem, nonetheless, when it comes to eating between meals. Finding snack foods that will help us feel better and boost our levels of energy often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these brilliant healthy foods when you need an energy-boosting snack.

Yogurt is a snack many individuals neglect. Eating fat free yogurt in place of a wholesome larger lunch just isn’t a good idea. As a snack, however, yogurt is one of the best things you’ll be able to reach for. It is a protein-rich resource of nutritious minerals and vitamins. Yogurt is typically eaten to help preserve the digestive system because it is so easily digestible by the majority of people. Fast hint: select unsweetened yogurt and include walnuts or flaxseeds. It’s an simple way to lessen sugar while still enjoying a tasty snack.

A large variety of quick health snacks is easily available. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to baked lemon cheesecake recipe. You can have baked lemon cheesecake using 16 ingredients and 18 steps. Here is how you cook that.

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

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