Baked lemon cheesecake
Makes: 8-10 slices
Preparation time: 1 hour
Cooking time: 35 minutes, plus two 2 hours for cooling
75g (3oz) butter, melted
150g (5oz) oat biscuits, crushed
1 tbsp granulated sugar
3 x 300g (10oz) full fat soft cheese
175g (6oz) golden caster sugar
110g (4oz) plain flour
1 tsp vanilla extract
1 lemon, juice and zest
3 large eggs plus 1 yolk
275g (10oz) Greek-style lemon yoghurt
60g (2½ oz) lemon curd
1 Pre-heat the oven to 200°C/R6. Line the base of a 20cm (8in) spring-form cake tin with parchment paper. Brush the sides with a little melted butter to grease.
2 To make the cheesecake base, melt the butter and add the crushed biscuits and granulated sugar, stirring well to ensure the crumb is moistened by the butter. Press the mixture into the bottom of the tin. Use a potato masher for an even finish.
3 Using a food mixer with a paddle attachment, beat the soft cheese until creamy and smooth. Gradually add the caster sugar, flour, vanilla extract, lemon juice and zest. Between each addition, ensure you scrape down the sides of the bowl to incorporate all of the ingredients and achieve a smooth glossy mixture.
4 Beat in each egg one at a time with the yolk, again ensuring you scrape the sides of the bowl with each addition.
5 Stir in the yoghurt and whisk, taking care not to over blend the mixture. It should be light and airy.
6 Pour the mixture into the tin, level the surface with a spatula and place the tin on a baking tray. Using a teaspoon, add small blobs of lemon curd over the cheesecake mixture in a circle formation, using the back of the teaspoon or knife, to make curd swirls.
7 Bake for 10 minutes. Then reduce the oven temperature to 110°C/R2 and bakefor a further 25 minutes. Then turn off the oven – the cheesecake should have a slight wobble – and leave to cool in the oven for 2 hours.
8 After 2 hours cooling, place the cheesecake in a refrigerator to chill overnight.
Recipe and image courtesy of Rachel’s