Baked Lemon Cheesecake Recipe

Name: Baked Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 g butter, melted; 175 g biscuits, crushed; 50 g ground almonds; 2 large eggs, separated; pich salt; 125 g caster sugar; 300 g full fat soft cheese; 250 g ricotta cheese; 3 lemons (zest and juice); 150 ml double cream; 1 tablespoon cornflour

Servings: persons

75 g butter, melted
175 g biscuits, crushed
50 g ground almonds
2 large eggs, separated
pich salt
125 g caster sugar
300 g full fat soft cheese
250 g ricotta cheese
3 lemons (zest and juice)
150 ml double cream
1 tablespoon cornflour

1
Preheat oven to 180C/Gas Mark 4.
2
Lightly oil a 20cm spring release cake tin and line with baking parchment.
3
Melt the buter in a medium pan, stir in the crushed biscuits and almonds and mix well.
4
Scatter half of the crumb mixture of the base of the tin and press down with the back of a spoon.
5
To make the filling, place the egg whites and salt in a large grease free bowl and whisk until stiff but not dry.
6
Add 3 tbsp of the sugar and whisk again until stiff and shiny.
7
Fold in the remaining sugar.
8
Now place the cheeses, cream, egg yolks and cornflour together in another bowl and whisk until smooth, then gently fold in the egg whites.
9
Pour into the prepared tin.
10
Sprinkle the remaining crumb mixture on the top of the cheesecake, then bake for 1 hour.
11
Switch off the oven and leave to cool.
12
When completely cold, remove from the tin and chill for at least 1 hour.
13
Serve in wedges dusted with icing sugar.

974

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: 75 g butter, melted, 175 g biscuits, crushed, 50 g ground almonds, 2 large eggs, separated, 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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