Lemon Cheesecake
Components
Cheesecake Biscuit Base
Lemon Cheesecake Filling
Lemon Curd
Directions
Preheat oven to 160C (standard) or 140C (fan-forced).
Get a 20cm/8” springform cake tin. Butter lightly and place a square piece of parchment/baking paper on the base.
Butter and line the side of the pan.
Fill with biscuit base
Fill with filling
Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
Cool the cake in the oven with the door open 20 cm / 8”, then refrigerate for 4 hours+ in the pan.
Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
Cheesecake Biscuit Base
Ingredients
200g Arnott’s plain biscuit
120g unsalted butter, melted
Steps
Break up biscuits roughly by hand and place in a food processor.
Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.
Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
Use something with a flat base and vertical edges to press the crumbs up the wall almost to the top of the sides, and flatten the base.
Lemon Cheesecake Filling
Ingredients
500g cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (240ml) sour cream
3 tbsp (45ml) lemon juice
1 tbsp lemon zest
4 large eggs, room temperature
Steps
In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined.
Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Pour the cheesecake batter into the crust and spread evenly.
Lemon Curd
Ingredients
125ml strained fresh lemon juice
165g caster sugar
3 eggs, whisked and strained
100g unsalted butter, cubed, at room temperature
Steps
Combine the lemon juice, sugar and eggs in a medium heatproof bowl and place over a saucepan of simmering water (make sure the bowl doesn’t touch the water).
Stir with a wooden spoon for 10-12 minutes or until the mixture thickens to a consistency similar to pouring cream (do not boil).
Remove the bowl from the saucepan and gradually stir in the butter until the butter is evenly incorporated and the curd is smooth.
Cover with plastic wrap (see Baker’s tips) and place in the fridge to chill.