Lovely Lemon Cheesecake

Lovely Lemon Cheesecake


34 people made this

This is a delicious and light cheesecake with a lemon taste. The baked crust is different from the typical crushed-biscuit crust.


Serves: 12 

  • 1 cup (125g) sifted plain flour
  • 1/4 cup (65g) white sugar
  • 1 teaspoon lemon zest
  • 125g butter
  • 1 egg yolk, beaten
  • 1/4 teaspoon vanilla essence
  • 560g cream cheese
  • 1/8 teaspoon vanilla essence
  • 1/2 teaspoon lemon zest
  • 1 1/2 tablespoons plain flour
  • 1/8 teaspoon salt
  • 5/8 cup white sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tablespoons thickened cream

Preparation:30min  ›  Cook:1hour15min  ›  Extra time:4hours cooling  ›  Ready in:5hours45min 

  1. Preheat oven to 200C.
  2. To make crust: combine 1 cup of the flour, 1/4 cup of the sugar and 1 teaspoon lemon zest. Cut in the butter until the mixture resembles coarse crumbs. Stir in the beaten egg yolk and 1/4 teaspoon vanilla. Pat 1/3 of the dough into the bottom of one 20cm springform pan with the sides removed. Bake for 6 minutes. Let cool then butter sides of pan and attach to bottom. Pat the remaining dough evenly on the sides to a height of 5cm.
  3. To make filling: preheat oven to 260C. Stir cream cheese to soften, then beat until fluffy add 1/8 teaspoon vanilla and 1/2 teaspoon grated lemon peel.
  4. Mix 1 1/2 tablespoons flour, 1/8 teaspoon salt and the remaining sugar together. Gradually blend this mixture into the cream cheese mixture. Add the eggs and the egg yolk one at a time, beating well after each one. Gently stir in the cream. Pour batter into the prepared crust.
  5. Bake for 5 to 8 minutes or until top edge of crust is golden. Reduce heat to 100C and continue baking for 1 hour. Remove cake from oven and cool in pan for at least 3 hours. Remove sides of pan to serve.

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