Baked Lemon Cheesecake Recipe

Name: Baked Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb gingersnaps, crushed; 1/2 cup desiccated coconut; 1/2 cup butter, melted; 1 lb cream cheese, softened; 1 (13.5 oz) can sweetened condensed milk; 1 1/4 cups sour cream; 3 None eggs; 1/4 cup lemon juice; 1 None lemon, zested; None None mixed fresh berries, to serve; None None whipped cream, to serve

Servings: persons

1/2 lb gingersnaps, crushed
1/2 cup desiccated coconut
1/2 cup butter, melted
1 lb cream cheese, softened
1 (13.5 oz) can sweetened condensed milk
1 1/4 cups sour cream
3 None eggs
1/4 cup lemon juice
1 None lemon, zested
None None mixed fresh berries, to serve
None None whipped cream, to serve

1
Preheat oven to 325u00b0F. Line base and side of an 8 inch springform pan with foil. Lightly grease.
2
In a food processor, pulse cookies to fine crumbs. Add coconut and butter. Process to combine. Press firmly over base and sides of pan. Chill for 30 mins.
3
Meanwhile, beat cream cheese, condensed milk, sour cream, eggs, lemon juice and lemon zest until smooth. Transfer to prepared pan. Bake for 45-50 mins, until just set. Turn off heat and let cheesecake cool in oven, with door ajar. Cover and chill for 3 hours, or overnight.
4
Let sit at room temperature for 30 mins before serving. Decorate with fresh berries and serve with whipped cream.

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb gingersnaps, crushed, 1/2 cup desiccated coconut, 1/2 cup butter, melted, 1 lb cream cheese, softened, and more.

Yes, Baked Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Lemon Cheesecake

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