Recipe: Baked Lemon Cheesecake

I made a gorgeous lemon cheesecake on the weekend to share it with our neighbour, as a way of thanking her for agreeing to babysit Scarlett last night.

I found an easy recipe to try using just basic ingredients. The end result was pretty awesome in the taste department if i'd say so myself. It was creamy, fluffy with a thinge of tartness from the lemon and the biscuit on the bottom was buttery and crumbly. So good.

A food stylist I am not. To me, it's all about rustic home cooking. But I always find myself eating the things I make before taking photos of it. So alot of them don't make it to my blog because of this! Talk about being an eager beaver!

I gave my neighbour a good chunk of the cake since I'm the only one in our family who loves cheesecake. When she visited me yesterday, she said she finished the whole lot and reckoned it went straight to her thighs.. Scales told her it did, well, apparently 800 grams of gain.. Woops! LOL

Baked Lemon Cheesecake

250g plain sweet biscuits, crumbed (I used Arnott Granita biscuit)
125g butter, melted
3 eggs, lightly beaten
1/2 cup caster sugar
3x 250g cream cheese
3 teasoon grated lemon rind
1/4 cup lemon juice

Preheat oven at 160 degrees
Lightly grease a 22cm springfoam tin
Pulse biscuit in a food processor until crumbs, add the melted butter and pulse to combine.
Press crumb mixture evenly over the base of the tin.
Beat eggs and sugar with an electric mixer until pale and thickens.
Add cheese, lemon rind and juice and beat until mixture is smooth.
Pour mixture into tin and bake for 50 mins to an hour.
Turn the oven off and leave the door ajar and let cheesecake cool in the oven until oven is completely cooled.
Refrigerate for several hours or overnight before serve.