Baked cheesecake recipes
Baked lemon cheesecake
4 (1)
60 min
Serves 8 - 10
General
Ingredients
- For the cheesecake crust For the cheesecake crust
- 2 1/4 cup graham cracker or digestive biscuit crumbs 540 ml graham cracker or digestive biscuit crumbs
- 1/2 cup unsalted butter (melted) 120 ml unsalted butter (melted)
- For the cheesecake filling For the cheesecake filling
- 8 oz cream cheese (225 grams; softened) 225 g cream cheese (225 grams; softened)
- 1 tbsp lemon juice 15 ml lemon juice
- 1/2 cup sugar 120 ml sugar
- 1/4 cup milk 60 ml milk
- 1/4 tsp salt 1.2 ml salt
- 1/2 tsp vanilla 2.5 ml vanilla
- 2 eggs 2 eggs
- For the cheesecake topping For the cheesecake topping
- 2 tbsp sugar 30 ml sugar
- 1 cup sour cream 240 ml sour cream
- 1/2 tsp vanilla essence 2.5 ml vanilla essence
Method
Prepare the cheesecake base
In a bowl combine the cookie crumbs and butter until you get a uniform mixture. Press the cookie and butter mixture onto the base and side of an 8 inch pie plate.
Preheat oven to 325 degrees Fahrenheit (160 Celsius).
Make the cheese filling
In a large bowl add the cream cheese and beat until fluffy. While beating, start adding the lemon juice, cup sugar, milk, salt and vanilla.
Add the eggs, one at a time and continue beating until the mixture is uniform.
Bake the cheesecake
Empty the cheese mixture into the cookie crust and bake for 25 to 30 minutes, or until the filling is set.
While the cheesecake is baking make the cheesecake topping. Combine the sugar, sour cream and vanilla essence until smooth. When the cheesecake is set, remove from the oven and spread the filling over the top. Return to the oven and bake for 10 more minutes.
Remove cheesecake from the oven, let it cool down completely and chill for at least 6 hours before serving.
In a bowl combine the cookie crumbs and butter until you get a uniform mixture. Press the cookie and butter mixture onto the base and side of an 8 inch pie plate.
Preheat oven to 325 degrees Fahrenheit (160 Celsius).
Make the cheese filling
In a large bowl add the cream cheese and beat until fluffy. While beating, start adding the lemon juice, cup sugar, milk, salt and vanilla.
Add the eggs, one at a time and continue beating until the mixture is uniform.
Bake the cheesecake
Empty the cheese mixture into the cookie crust and bake for 25 to 30 minutes, or until the filling is set.
While the cheesecake is baking make the cheesecake topping. Combine the sugar, sour cream and vanilla essence until smooth. When the cheesecake is set, remove from the oven and spread the filling over the top. Return to the oven and bake for 10 more minutes.
Remove cheesecake from the oven, let it cool down completely and chill for at least 6 hours before serving.
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