Baked lemon cheesecake recipe | delicious. magazine
This baked lemon cheesecake recipe has been adapted from Eliza Acton's cookbook, published in 1845. The recipe's update is based on a New York cheesecake.
Ingredients
- For the base
- 200g speculoos biscuits (also sold as Biscoff)
- 75g unsalted butter, melted and cooled, plus extra to grease
- For the filling
- 600g full-fat cream cheese at room temperature (we like Philadelphia)
- 200g caster sugar
- 200ml soured cream
- 3 large free-range eggs
- 1 tsp vanilla extract
- Finely grated zest 4 lemons, juice 1
- 50g plain flour
- For the caramelised lemon slices
- Icing sugar for dusting
- 1 lemon, sliced into thin rounds
- You’ll also need
- 20cm loose-bottomed cake tin
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