ADVERTISEMENT
👩🍳 Instructions
Prepare the Base:
Preheat your oven to 150°C (130°C fan/gas mark 2).
Line the base of an 8-inch (20 cm) springform tin with baking parchment.
In a food processor, blend the digestive biscuits until finely crushed. Mix in the melted butter until combined.
Press the biscuit mixture into the base of the prepared tin, smoothing it out with the back of a spoon. Place in the fridge to chill while preparing the filling.
Prepare the Filling:
In a large bowl, combine the cream cheese, condensed milk, eggs, vanilla extract, lemon extract, lemon zest, cornflour, and lemon curd (if using). Mix until smooth, being careful not to overmix to prevent air bubbles.
Pour the cheesecake mixture over the chilled biscuit base.
Bake:
Prepare a water bath by placing the springform tin into a larger roasting tin and filling the roasting tin with hot water until it reaches halfway up the side of the cheesecake tin.
Bake in the preheated oven for 60 minutes, or until the cheesecake is firm to the touch on top but slightly wobbly in the center.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate for at least 4 hours, or preferably overnight, to set.
Serve:
Carefully remove the cheesecake from the springform tin.
Top with fresh berries, a dollop of whipped cream, and a sprinkle of lemon zest before serving.
Enjoy your homemade baked lemon cheesecake!
ADVERTISEMENT
