In spite of its non-cake status, cheesecake is a popular dessert across the globe. You may either bake or refrigerate this cheesy tart. The baked lemon cheesecake that we make combines some of our favourite flavours. In South Africa, a Tennis Biscuit crust is much sought after for its buttery, crumbly flavour. The topping of lemon curd gives a splash of colour, and the filling of cream cheese makes this a delicious dessert option.
Lemon cheesecake suggestions
Because butter is awesome, I’m guessing you need to add a little extra if your crust is still crumbly. The eggs used in the lemon curd custard must be tempered before they are added to the rest of the ingredients. To do this, a little amount of the mixture is added to the eggs and well combined so that temperature differences are eliminated. Curd made from scrambled eggs isn’t very good. For a more eye-catching curd on top, seek for some light-colored eggs if you can. Take this with a cup of tea or coffee and maybe some additional fruit.
After a big dinner, nothing beats a dessert. We guarantee that this baked lemon cheesecake will quickly become a summertime favourite in your home.
Lemon cheesecake recipe
Course: Dessert
Cuisine: Global
Difficulty: Easy
Servings: 10 servings
Prep time: 25 minutes
Cooking time: 30 minutes
Baking Time: 30 minutes
Total time: 55 minutes
Ingredients
- For the crust
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1½ cups Tennis Biscuits
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3 tbsp. sugar
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⅓ cup melted butter
- For the filing
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600g cream cheese
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4 large eggs
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2 tbsp. vanilla essence
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1 cup sugar
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½ tsp salt
- For the lemon topping
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⅔ cup sugar
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3 tbsp. corn flour
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¾ cup boiling water
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¼ tsp salt
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1 egg, beaten
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1 tbsp. butter
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3 tbsp. lemon juice
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½ tsp vanilla essence
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½ tsp grated lemon zest
Method
- For the cheesecake crust
- Blend the biscuit crumbs, sugar and butter together and press into the bottom and sides of the 23cm springform pan.
- For the filling
- Blend the cream cheese with vanilla and salt.
- In the mixer, beat the eggs well until thick. Gradually beat the sugar into the mixture until it turns yellow.
- Continue beating while you add cream cheese in small portions, mixing each time until smooth.
- Turn into crumb-lined pan.
- Bake in a 180°C oven for 25-30 minutes.
- Let it cool before removing the sides of the pan and top with lemon topping.
- For the lemon topping
- Mix sugar, corn flour and salt together. Slowly add to the boiling water and cook, stirring frequently until thick and smooth.
- Add some of the hot mixture to the beaten egg and then stir back into the pan with the butter.
- Cook for 2 minutes longer.
- Remove from the heat and blend with lemon juice, grated zest and vanilla.
- Let it cool before topping the cheesecake.