Baked lemon cheesecake

Baked lemon cheesecake

100 Best Cakes and Desserts
Mark Roper

People of all ages love this light baked cheesecake. Bake it at least 4 hours before serving, and store it in the fridge if you plan to serve it much later than that.


Quantity Ingredient
180g plain sweet biscuits
125g butter, melted
40g raw almonds, very finely chopped
400ml milk
60g unsalted butter
60g cornflour
2 egg yolks
350g cream cheese
2 lemons, juiced
5 egg whites
pinch cream of tartar
145g caster sugar
icing sugar, for dusting


  1. Preheat the oven to 150°C. Butter a 24 cm springform cake tin.
  2. Place the biscuits in a food processor and process until they have the consistency of raw sugar. Using a wooden spoon, combine the biscuit crumbs, melted butter and chopped almonds. Press the crumb mixture into the prepared tin, covering two-thirds of the side of the tin. Refrigerate while preparing the filling.
  3. Place 350 ml of the milk and the unsalted butter in a saucepan and bring to the boil. Combine the cornflour, egg yolks and remaining milk in a bowl. Mix into the hot milk mixture and cook over low heat, stirring occasionally, for 5 minutes. Remove from the heat, stir in the cream cheese, add the lemon juice and mix until smooth.
  4. Using electric beaters, beat the egg whites and cream of tartar until stiff peaks form. Gradually add the sugar and beat until the egg whites are firm. Gently fold the beaten egg whites into the cream cheese mixture.
  5. Pour the filling onto the chilled crumb mixture, smooth the top and bake for 1 hour 20 minutes or until the centre is set. Set aside to cool completely, then remove from the tin and refrigerate.
  6. Remove the cheesecake from the refrigerator 20 minutes before serving. Serve dusted with a little icing sugar.
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