Lemon Cheesecake with Creme Fraiche Topping
(3)
10 hours 20 minutes
You can't beat the classic baked lemon cheesecake for a great dessert. Remove the sides of the tin very carefully to prevent cracking.
Gormal
9 people made this
Ingredients
Makes: 1 cheesecake
- Base
- 200g crushed digestive biscuits
- 80g butter, melted
- Filling
- 1 kg cream cheese, at room temperature
- 200g caster sugar
- 35g plain flour
- 5 large eggs, at room temperature
- 1 tablespoon lemon zest
- 1 teaspoon vanilla essence
- Topping
- 1 cup creme fraiche
- 30g caster sugar
- 1/2 teaspoon vanilla essence
Directions
Preparation:20min ›
Cook:2hours ›
Extra time:8hours chilling ›
Ready in:10hours20min
- Preheat oven to 180 degrees C and grease a 23cm spring form tin.
- Make the base: combine crushed biscuits and melted butter. Press evenly into spring form pan and 2cm up the sides. Chill.
- Make the filling: place cream cheese, sugar and flour in a mixer bowl. Beat on medium speed until smooth; about 2 minutes. Add eggs one at a time beating well after each addition. Add cream, zest and vanilla and beat until just mixed in. Do not over beat.
- Remove from oven and let cool. Remove the sides of the spring form tin and chill the cheesecake overnight.
- Add the filling to the base and place the cake on a baking tray in case of leaks.
- Bake in centre of oven 15 minutes. Lower the temperature to 120 degrees C and bake for a further 1 1/2 hours until just set. Remove from oven.
- Make the topping: combine creme fraiche, sugar and vanilla. Spread topping evenly over cheesecake and return to oven for 15 more minutes.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (1)
1
The recipe isn't quite complete: so here are the tweaks I made ~ would love the corrected recipe :-) Step 3 says to add cream (not mentioned in above recipe) so I added 1/4 cup and crossed my fingers. Step 4 looks odd there - I made this the last step. It was slightly overcooked (but that maybe because I didn't add enough cream?) so if you are making it with 1/4 cup cream I would suggest checking it after 1:15 rather than 1:30. - 01 Aug 2014