Classic Baked Lemon Cheesecake
Cook Time 3 hours + refrigeration
Servings 8 - 10
250g packet plain sweet biscuits
100g unsalted butter, melted
300ml sour cream
2 tsp of lemon zest (if you prefer a bit more lemony add 1/4 cup of lemon juice)
½ cup (110g) caster sugar
1 tsp vanilla extract
500g cream cheese, at room temperature, cut into cubes
Fresh berries, to serve
Preheat oven to 150°C no fan. Line the base of a 23cm (base measurement) springform pan with non-stick baking paper. Place biscuits into blender jug. Place lid on jug.
Select ICE CRUSH or PULSE setting and blend until biscuits are finely crushed. Place into a bowl, add melted butter and mix well. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and sides of pan, leaving 2cm at the top of the pan. Refrigerate 10 minutes.
Meanwhile place sour cream, sugar, lemon rind and juice and eggs into the blender jug. Place lid on jug. Blend on Speed 5/PUREE until just combined. Turn blender off and add half of the cream cheese, replace lid; blend on Speed 5/PUREE for 5-10 seconds. Turn blender off and add remaining cream cheese, replace lid; blend on Speed 5/PUREE for 30 second or until mixture is smooth. Do not overmix.
Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 50 min – 1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Refrigerate until well chilled.