Baked Lemon Cheesecake
Indulge your Easter celebrations with this recipe for a luxuriously creamy, baked lemon cheesecake on a flaky shortcrust base. It's the perfect addition to tantalise taste buds and add a touch of elegance to your Easter table.
preparation: 30 minutes
making: 1 hour(s) 00 minutes
total: 1 hour(s) 30 minutes
servings: 24 pieces
nutrition: 385 calories per serving
cuisine: Polish
Ingredients
Base
- 240g of plain flour
- 160g of unsalted butter
- 80g of white granulated sugar
- 2 egg yolks
Filling
- 1 kg soft cream cheese
- 250g of white granulated sugar
- 6 eggs
- 300ml sour cream what is?
- 300ml fresh double cream what is?
- 50g of plain flour
- ½ lemon zest and juice
As a replacement for soft cream cheese you can use Philadelphia cheese.
Topping
- 150g of icing sugar how to?
- 50g of candied orange and lemon peel
- a few drops of lemon juice
- 4 tbsp of water
Tools
The tools you may need to make this recipe.Click to buy on Amazon.
Disclosure: The links to the products above are affiliate links. This means that, at zero cost to you, We will earn an affiliate commission if you click through the link and finalize a purchase.
Method
Base
Place base ingredients, flour, butter, sugar and egg yolks in a bowl and knead the dough.
Knead until the dough forms a uniform mass.
Make a ball of dough, wrap it in foil, and refrigerate for at least 30 minutes.
Preheat the oven to 180C.
Prepare a baking tray (34 x 24 cm) and line it with baking parchment.
Take the dough out of the fridge, unwrap it, and roll it out straight away.
Transfer the rolled dough to a baking tray.
To ensure the dough cooks evenly, use a fork to prick holes in it.
Bake the dough for 10-12 minutes.
While the base bakes, prepare the cheesecake filling.
Filling
Combine the cream cheese and sugar in a large mixing bowl using a whisk.
Once the sugar dissolves, start adding the eggs, one at a time, whisking constantly.
Strain the juice from half a lemon and add it to the mixture to avoid any seeds.
Grate some lemon zest for the mixture and add it for extra flavour.
Stir in the double cream, followed by the sour cream.
For a final touch, incorporate the flour and mix well.
Take the base out of the oven and lower the temperature to 170C.
Leave the base to cool down for 10 minutes before proceeding.
Pour the cheesecake filling over the baked base.
Bake in the oven for 50-55 minutes.
Once baked, turn off the oven and prop the door slightly open. Leave the cheesecake inside for 30 minutes before removing it.
Take the cheesecake from the oven and let it cool down completely.
Topping
In a bowl, whisk together the icing sugar with a few drops of lemon juice and enough water (about 4 tablespoons) to create a smooth and thick consistency.
Once the cheesecake is cool, spread the icing over the top and decorate with candied peel.
Enjoy your delicious cheesecake!
For a festive touch, arrange a few whole Easter eggs on top of the cheesecake for an Easter twist!
