Remove foil and check the cheesecake has just set.Īllow cheesecake to stand at room temperature for 20 minutes, cover and then refrigerate for 2 hours before serving.įor further inspiration here are 5 ways to decorate your cheesecake.įor other popular lemon recipes and tips try:Ī fully functioning steamer and oven in one, our FullSteam oven allows you to cook with VarioSteam® added moisture. Place the cheesecake into the oven, select FullSteam 100☌ and cook cheesecake for 1 hour. Pour the mixture onto the prepared base and cover the cheesecake with a piece of aluminium foil. Remember not to use a whisk as this will incorporate too much air. Add the vanilla, lemon rind, lemon juice, eggs, egg yolk and sour cream and beat until smooth and creamy. Continue beating on a low speed and add the sugar, salt and cornflour. Ingredients 110g digestive biscuits 50g butter 25g light brown soft sugar 350g mascarpone 75g caster sugar 1 lemon, zested 2-3 lemons, juiced (about 90ml). If desired, top cheesecake with lemon slices. Refrigerate overnight, covering when completely cooled. Loosen sides from pan with a knife remove foil. Cool cheesecake on a wire rack 10 minutes. In a large electric mixing bowl, beat the softened cream cheese for 2 minutes. Bake 70-80 minutes or until center is just set and top appears dull. Bake at 325 for 1 hour and 15 minutes or until cheesecake is almost. This lemon cheesecake is a little lighter than the cheesecakes I make around the. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Remove from the oven and allow the base to cool while you prepare the filling. Because Ill pick baking over cooking most days, I decided to make a dessert. Mix the crushed biscuits with the melted butter, stir to combine and then press evenly into the base of the prepared cake tin.īake in the oven for 10 minutes until golden. Grease and line the base of a deep sided 23cm springform cake tin.