Recipe: Baked Lemon Cheesecake

Updated: ds wanted to know where the jelly stuff was on top of the cheesecake? So I added a lemon topping made up with the juice of 1 large lemon, 1 cup sugar, 1 cup water, 1 heaped tbspn each of custard powder and cornflour. Put in saucepan and heat, stirring until thickened. Apply to top of cheesecake.

Hope he likes it, will be picking him up from school shortly so I will soon know lol.

After a lot of nagging I finally got around to make the cheesecake that ds had been asking for. The recipe can be found in the booklet from the Australian Women's Weekly June 1993.

BAKED LEMON CHEESECAKE

(can be made four days ahead)

2 Cups (200g) plain sweet biscuit crumbs

125g butter, melted

3 eggs lightly beaten

1/2 cup castor sugar

3 x 250g packets cream cheese, softened

3 teaspoons grated lemon rind

1/4 cup lemon juice

Lightly grease a 20cm springform tin.

Combine biscuit crumbs and butter in bowl, press evenly over base and side of prepared tin; refrigerate 1 hour

Beat eggs and sugar in large bowl with electric mixer until pale and thick. Add cheese, rind and juice, beat until mixture is smooth and creamy. Pour mixture into prepared biscuit crust, bake in moderate oven about 1 hour, or until firm; cool in oven with door ajar. Cover and refrigerate several hours, or overnight.

Decorate with wiped cream, and lemon pieces and mint, if desired.

Serves 6-8.

Suitable to freeze

Not suitable to microwave.

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The sunset last night....

Have a great day everyone,

xTania