This New York-style baked cheesecake is flavoured with lemon zest and vanilla, and served with fresh strawberries and flaked almonds. It is rich, creamy and the perfect dessert for any occasion!
Whilst I’ve been recipe testing gluten-free croissants (which I will hopefully perfect and share with you sometime soon) and getting ready for semester 2 of uni, I’ve felt very uninspired and thought I would redo one of my earliest blogposts. There are some important recipe notes in terms of the biscuits used and preventing cracks.
Recipe notes:
- For the biscuit base, the amount of melted butter you add ultimately depends on the biscuits used and their ability to absorb the fat. I recommend using any plain biscuits such as Arnotts Scotch Fingers or Nice biscuits, digestive biscuits or graham crackers. I use gluten-free Scotch Fingers which require less butter than a normal biscuit. You want to add enough butter so that the crumbs are able to hold together, and it should be the consistency of wet sand.
- The cream cheese, sour cream and eggs should all be at room temperature. This allows the ingredients to incorporate more easily and prevents clumps from forming.
- Some recipes involve using flour in the cheesecake batter to prevent cracking, but I don’t find this necessary.
Recipe notes continued:
- It is pivotal not to incorporate too much air into the cheesecake batter. I admittedly did not take enough care for this cheesecake, and it puffed up and collapsed as it cooled. So just be careful when creaming the cream cheese and sugar, and adding the eggs.
- Cheesecakes are often gently baked in a water bath to prevent cracks forming, but I also do not find this completely necessary. Again, you just have to take care when making the cheesecake batter.
- This cheesecake has to prepared the day before, as it requires time to refrigerate and set. You can serve the cheesecake plain, or with any seasonal fruit or coulis.
If you are interested in a no-bake cheesecake, I have a recipe here. So I hope you enjoy the recipe, and let me know if you have any questions.
Baked Lemon Cheesecake
Ingredients
- 350g plain sweet biscuits (such as Arnott’s Nice or Scotch Fingers)
- 125g butter, melted and cooled
- 500g cream cheese, room temperature
- 150g caster sugar
- 300g sour cream
- Seeds from 1 vanilla bean or 1 tsp vanilla extract
- Zest from 1 small lemon
- 3 eggs, room temperature
- Strawberries and flaked almonds to serve (optional)
Method
- Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round (base) spring-form cake pan.
- Place biscuits into a zip lock bag and crush until mixture resembles fine breadcrumbs (or you can also use a food processor). Transfer into a medium-sized bowl, then gradually add the melted butter and mix until combined. The consistency should be similar to wet sand and crumbs should hold together.
- Press half the mixture into the base of pan, using a straight-edged glass to ensure it’s compact. Press the remaining mixture into the sides of the pan, using the glass to ensure it’s even all around the edges. Refrigerate for at least 30 minutes.
- Using an electric mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed for 1 minute. Add the sugar and beat on medium-high speed for 1 minute,.
- Add the sour cream, vanilla seeds and lemon rind then mix on medium speed until just combined. Make sure to scrape down the sides of the bowl occasionally.
- Add eggs, 1 at a time, mixing on medium speed in between each addition. Once all the eggs are added, scrape down the sides of the bowl and mix on medium for 30 seconds.
- Pour into prepared pan. Bake for 50 minutes to 1 hour or until just set and center wobbles slightly. Allow to cool in oven for 2 hours, with door ajar. Refrigerate overnight in the tin.
- Remove from the tin. Serve with fresh berries and flaked almonds, and enjoy!