Baked Lemon Cheesecake
This rich lemon cheesecake recipe is wonderfully creamy. The tang of lemon
and ginger complement each other perfectly.
For a baked Lemon Cheescake you will need:
- 1 packet (between 200 and 250g) ginger biscuits
- 125g butter
- 200g pack of cream cheese
- 200g of cottage cheese
- 100g of sour cream or milk
- 2 eggs
- half cup of white sugar
- 2 tablespoons of cornflour
- juice of one lemon and grated rind
- 2 drops vanilla extract
How to make Lemon Cheescake:
Preheat your oven to gas mark 2
Crush the ginger biscuits by wrapping them in a tea towel or plastic bag and beating them with a rolling pin. It is cathartic, so go ahead and beat them senseless. Place the crushed biscuits in a large bowl and then melt the butter in a saucepan and pour it over the biscuits. mix together well and press firmly into the base of a greased loose bottomed tin. Place the biscuit base in the fridge to harden while you make the cheesecake filling.
After pushing the cream cheese and cottage cheese through a sieve to break up lumps, combine all the ingredients except the egg whites together with the cheeses and whisk together well until smooth. In a seperate clean bowl, whisk the egg whites into peaks and then fold with a metal spoon into the cream cheese mixture, being careful to keep as much air in the eggs as possible (to make your cheescake lovely and light). Pour this mixture over the buscuit base. Bake for about an hour. You will know when it is ready because a skewer pushed into the cheesecake will come out clean. Remove from the oven and run a knife around the inside of the tin (his stops the surface from cracking as the chessecake cools. Allow to cool fully and chill before serving.
The cheesecake will last for 2 - 3 days in the refridgerator.
If you are looking for more easy cheesecake recipes, look no further.There is an even simpler version that requires no baking.
I know about cooking because I learned from Delia the goddess of the saucepans.
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