Lemon Cheesecake
This baked Lemon Cheesecake combines a buttery biscuit base with a smooth, creamy filling made from cream cheese, sour cream, fresh lemon juice, and lemon zest for a perfectly balanced tangy flavour. After baking and chilling until firm, it is topped with a generous layer of silky lemon curd, creating a bright, citrusy finish that compliments the rich cheesecake.
Ingredients
Method
Prepare the crust
- Heat oven to 160°C (320°F).
- Crush biscuits into fine crumbs and mix with melted butter.
- Press into the base of a 23 cm (9-inch) springform pan.
- Bake for 10 minutes, then cool.
Make the filling
- Beat cream cheese until smooth.
- Add sugar and mix until combined.
- Mix in sour cream, lemon zest, lemon juice, and vanilla.
- Add eggs one at a time, mixing on low speed just until incorporated.
Bake
- Pour filling over the cooled crust.
- Bake for 50 minutes, until the edges are set but the center still has a slight wobble.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Chill
- Refrigerate for at least 4 hours, preferably overnight.
Add lemon curd
- Spread lemon curd evenly over the chilled cheesecake.
- Garnish with whipped cream, lemon zest, or fresh berries if desired.
Notes
For extra lemon flavor, swirl a few spoonfuls of lemon curd into the filling before baking.
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