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Lemon Cheesecake

Yield Serves 8-10 1x
Prep: 320 minutesCook: 40 minutesTotal: 6 hours

A creamy Lemon Cheesecake topped with sour cream and berries.

Ingredients

Cookie crust

  • 300 grams Digestive biscuits or graham crackers, broken into pieces
  • 115 grams (1/2 cup or 1 stick) butter, melted

Lemon cheesecake

  • 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
  • 100 grams (1/2 cup) caster sugar or granulated sugar
  • 3 large eggs, room temperature
  • 23 tablespoons fresh lemon juice
  • Zest of one lemon
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) full fat sour cream, room temperature
  • 2 teaspoons cornflour or corn starch

Sour cream topping

  • 120 ml (1/2 cup) full fat sour cream
  • Fresh blueberries, to serve
  • Icing sugar or powdered sugar, to dust, optional

Instructions

  1. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line the bottom of an 8 inch springform pan with baking or parchment paper.
  2. Add cookies to a food processor and whiz until finely crushed. Place crumbs in a large mixing bowl. Melt butter in the microwave, then pour over cookie crumbs and mix well. It should resemble wet sand.
  3. Place wet crumbs in your prepared pan and press down gently to form one even layer. Use the back of a spoon to smooth crumbs. Pop in the fridge.
  4. Add cream cheese (make sure it’s at nice and soft) to a large mixing bowl and beat for a minute or two until smooth and creamy. Add sugar and vanilla and beat again. Then add eggs, one at a time, beating on a low speed until incorporated.
  5. Add fresh lemon juice, lemon zest, vanilla, sour cream and cornflour and beat briefly until combined –but try not to over mix.
  6. Pour cheesecake filling over cookie crust and smooth the top. Bake in the oven for approximately 35-40 minutes or until it no longer wobbles in the middle. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for at least one hour.
  7. Remove cheesecake and leave to cool at room temperature before transferring to the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until it cools completely and becomes nice and firm before slicing.
  8. To serve, top with sour cream and fresh blueberries. Dust with icing or powdered sugar.

Notes

*Cream cheese: Be sure to use a block of full fat cream cheese (not light or fat free or the spreadable kind.)

Author: Jessica HolmesCategory: DessertCuisine: American
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