Baked Lemon Cheesecake

WOW this cheesecake is good! This cake is super simple and a must for any cheesecake lover.

WARNING: This is not a great cheesecake if you're on a DIET but if you're in a diet free zone - check out the recipe.

It's a lemon baked cheesecake with a very light texture and delicious light taste. It's got full fat cream cheese, lemons and sugar - three delicious ingredients which come together to make a yummy dessert which everyone will love. It's also perfect for parties as this is made in a 9 inch tin so it'll serve 12-16 easily.

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▼▼INGREDIENTS▼▼:

• 2egg & 2 yolks
• zest 4 lemons
• 900g cream cheese
• 175g sugar
• 225g biscuits
• juice of 1 lemon
• 1 teaspoon lemon extract
• 80g melted butter

1. Mix biscuit crumbs and some of the melted butter until all biscuits are covered but the mixture is not soggy
2. Press the crumbs into a 9 inch lined cake tin - then set aside
3. Mix cream cheese until smooth
4. Add remaining ingredients to the cream cheese and mix until smooth
5. Pour cream cheese mixture into the cake tin and smooth with a pallet knife
6. Bake in a pre-heated oven for 35 minutes (180c/160c fan/GM4/350f)
7. Turn off the oven, allow the cheesecake to cool for 1-2 hours in the oven with the door only slightly ajar.
8. Place in the fridge for at least 3 hours before serving
9. Eat within 3 days and store covered in the fridge

▼▼TIPS▼▼

• Use fresh unwaxed lemons to zest (only get the yellow part not the white - the yellow has the citrus flavour, the white is bitter). I zest using a microplane and it's really effective and super inexpensive to purchase.
• Use a good quality lemon extract (not flavour as they taste artificial)
• Use full fat cream cheese or mascarpone.
• Make sure the cream cheese is completely smooth before adding any other ingredients or you will get a lumpy cheesecake.
• Tap the cheesecake on the counter a few times before baking to remove large air pockets
• I used ginger nut biscuits and oat biscuits for the base - use a food processor to get tiny crumbs for the base (alt place the biscuits in a zip lock bag and bash with a rolling pin)
• Double line the tin so you don't get brown edges.
• I used a wilton baking trip around the tin so that the edges cook slower allowing for even baking - optional.