Baked Cheesecake Recipe | Lemon Raspberry Cheesecake | Easy Baked Cheesecake | Best Baked Cheesecake
Updated: Jan 26
While living in the USA, I learned how to make a classic baked cheesecake...and then, I lost my recipe! But, as they say, "every cloud has a silver lining!" And this new recipe is even better than my original recipe! The texture is perfectly creamy and the coulis goes so well with the cheesecake! I hope you enjoy this dessert as much as we do!
Baked Lemon Cheesecake Recipe Prep Time: 30 minutes (Approx)
Cooking Time: 1 Hour (Approx)
Cooling Time: 5 Hours (Minimum)
Serves 6-8 People
15 Crushed Digestives (230g)
80g (1/3 Cup) Melted Salted Butter
2 200g Packages Full Fat Cream Cheese
170g Golden Caster Sugar
100g Double Cream
1 Tspn Vanilla Essence
Fresh Lemon Juice From 1/2 Lemon
1 tsp Plain Flour
Zest of 1/2 Lemon
METHOD: Keep cheese and eggs at room temperature.
Preheat your oven to 180ºC.
Crush the biscuits into fine crumbs. Note: 15 Digestives will make a good base. If you prefer a thinner base, crush about 12 biscuits.
Melt the butter in a saucepan, then mix the crushed digestives with butter. Press the crumb mixture into a 23cm / 8.25” inch spring foam pan.
Bake for 10 mins at 180ºC. Then let it cool on the counter top.
Lower the oven temperature to 120ºC.
In a large bowl, whisk the sugar and cream cheese together until it is smooth & creamy. Be sure to scrape the sides of the bowl.
Whisk the eggs gently in another bowl.
Add this to the cream cheese mix along with the cream, flour & the vanilla essence. Add the lemon juice and lemon zest. Whisk this together and mix it completely without over-mixing. Over-mixing will lead to bubbles in he cheesecake and you don’t want that.
Spread the creamed mixture over the biscuit base and smooth the top.
Bake the cheesecake for 45-60 mins. Don't let it brown on top. Then turn off the heat and let the cheesecake sit in the oven for about an hour.
Remove the cheesecake from the oven and let it cool to room temperature. Then place in the fridge to cool it completely, overnight is best.
You can top the cheesecake with fresh fruit or a fruit coulis.
To make a fruit coulis:
150g Thawed, Frozen or Fresh Raspberries, Blackberries or Blueberries
2-3TBSP Orange Juice
50g or 1/2 Cup Icing Sugar
In a small pan, simmer the fruit with the juice and the icing sugar.
When the fruit starts to soften, turn off the heat and let the mixture cool.
When it’s cool, sieve the mix to remove the seeds.
Place the sieved coulis into a serving bowl. To serve, drizzle the coulis over the cheesecake.
Refrigerate any leftover coulis. It should last at least a week.
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