Tuesday, 3 June 2014

Lemon cheesecake recipe

Delightfully rich and creamy, this three-step cheesecake makes a luscious dessert.

  • 250g Arnott's Nice biscuits
  • 125g melted butter
  • 1/2 cup lemon butter
  • 2 x 250g packets cream cheese
  • 2/3 cup caster sugar
  • 3 eggs
Step 1: Preheat oven to 160°C or 140°C fan-forced. Grease a 20cm the base of a springform pan. We used a non-stick silicone pan this time. If using regular pans, line the base with baking paper. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate.
Step 2: To make the filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. For a more intense lemon flavour, add 2 teaspoons finely grated lemon rind to the filling with the sugar. Pour mixture into prepared pan. Place pan on a baking tray.
Step 3: Bake for 50 minutes to 1 hour or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Spread with lemon butter. Serve with whipped cream, thawed frozen berries, or chocolate curls. You can dust the cheesecake with icing sugar mixture, drinking chocolate or cocoa powder.
♥ Lady Creativity

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