Baked Lemon cheesecake

It Happened. Today Don gave me some lemons ! It all started at 9am with the discovery of 3 eggs in the nest. We already had plenty so I thought a neighbourly produce trade was due. With my tray of eggs and oversized gumboots I meandered over to Dons in the rain with my eyes set on the abundant tree. After 10 mins of catching up and discussing the best way to get the juice out of a 'not quite ripe to Don' lemon, he pottered out the back and skeptically plucked some off the tree. And there they were. 1/2 a dozen forbidden fruit in my clammy with excitement hands. I shuffled home, as fast as my size 11 gumboots would take me to create this . . .

Baked Lemon Cheesecake 

Serves 12

 

500g Digestive biscuits

150g butter melted

 



500g Cream cheese (hard block's of philadelphia if possible)

250g Sourcream

3/4 cup of caster sugar

3 eggs

1 tsp vanilla

Rind and juice of 3 lemons

 

Preheat oven to 180'C and place a  tray of water on the lower level of oven

In a food processor whizz up the digestive biscuits till they are even ground then add the melted butter and pulse till combined. Pour into an 18inch cake tin with the bottom lined with baking paper. Press so it evenly covers the bottom and comes 4-5 cm up the side. Pack firmly then place in the freezer while you make the filling.

Using an electric beater combine 1 packet of cream cheese and sour cream, beat until smooth then add remaining cream cheese and sugar. Then adding one egg at a time beat until smooth, don't overmix though. Fold through the vanilla essence and lemon juice and rind.

 

Pour into the chilled base and cook for around 40mins. It should be set when shaken but the centre slightly wobbly. At this point turn the oven off and leave in there for 1 hour. the centre should then be set. Cheesecakes dont like to go from hot to cold fast so make the cooling as gradual as possible. 

Once it's room temperature refridgerate for several hours then lightly dust with icing sugar,slice and serve with a dollop of greek yoghurt.