The no bake lemon cheese cake was the originally popular version in Australia and New Zealand. Now there are also recipes for baked lemon cheesecakes and ones with lemon curd.
This is a delicious and light cheesecake with a lemon taste. The baked crust is different from the typical crushed-biscuit crust.
This baked lemon cheesecake only needs a few ingredients and is sure to be a hit at a dinner party or birthday.
To save a lot of cleaning up I line the pie dish with tin foil, enough that it goes over the sides. With this you can also lift the cheesecake out of the dish, making it a lot easier to cut than when it's in the dish. This takes about 8 hours to set so I recommend making it in the morning.
This is my favourite cheese cake that has a great base and rich filling but the best bit is the simple yet tasty orange marmalade topping.
You can't beat the classic baked lemon cheesecake for a great dessert. Remove the sides of the tin very carefully to prevent cracking.