A combination of tangy lemon and rich, creamy cheese!

There's something truly magical about the combination of tangy lemon and rich, creamy cheese that makes a lemon baked cheesecake an all-time favourite dessert. Whether you’re celebrating a special occasion or simply craving a slice of something sweet and satisfying, this classic dessert never fails to impress.

Here's a simple yet utterly delicious recipe for lemon baked cheesecake that will have everyone asking for seconds and can easily be baked in your Whirlpool Pyrolytic oven.

Ingredients:

• 250g plain sweet biscuits
• 150g butter, melted
• 500g cream cheese, softened
• 3/4 cup caster sugar
• 3 tsp finely grated lemon rind
• 3 eggs
• 1/4 cup lemon juice
• Icing sugar mixture, for dusting

Method:

Step 1: Prepare the Base

1. Preheat your Whirlpool Pyrolytic oven to 160°C/140°C fan-forced. Begin by greasing a 6cm-deep, 20cm round springform pan to ensure your cheesecake can be easily removed after baking.
2. Process the biscuits in a food processor until they are finely chopped, resembling a fine crumb texture.
3. Mix in the melted butter with the biscuit crumbs until well combined. This mixture will form the crust of your cheesecake.
4. Press the biscuit and butter mixture over the base and up the side of your prepared pan, creating an even layer.
5. Refrigerate the crust for 15 minutes to set, which will help it hold its shape when the filling is added.

Step 2: Create the Filling

1. In a separate bowl, beat the softened cream cheese, caster sugar, and lemon rind together until the mixture is smooth and creamy. This step is crucial for achieving that perfect cheesecake texture.
2. Add the eggs, one at a time, beating well after each addition to ensure they’re fully incorporated into the mixture.
3. Mix in the lemon juice and continue to beat the mixture for an additional minute. This not only adds flavor but also helps to thin the mixture slightly, making it easier to pour.

Step 3: Bake

1. Pour the cream cheese mixture into the chilled biscuit base, smoothing the top with a spatula.
2. Bake in the preheated Whirlpool Pyrolytic oven for 50 minutes to 1 hour. The cheesecake is ready when the filling is just set but may still wobble slightly in the center. It will firm up as it cools.
3. Cool the cheesecake in the oven with the door slightly ajar. This slow cooling process helps prevent the top from cracking.
4. Refrigerate the cheesecake for at least 4 hours, or until completely cold. This step is essential for achieving the perfect cheesecake consistency.

To Serve:

Just before serving, top the cheesecake with lemon curd and sliced lemons for a professional touch. Serve as is or with a dollop of cream for extra indulgence. Enjoy with family and friends.

Tips:

• For a smooth filling, make sure all ingredients are at room temperature before mixing.
• Use fresh lemon juice and finely grated rind for the best flavor.
• If you're looking for a more intense lemon flavor, add an extra tablespoon of lemon juice to the filling mixture.
• To prevent cracks in your cheesecake, avoid overbeating and sudden changes in temperature.
• To achieve a neat and clean slice, dip your knife in hot water before cutting each piece.

Final Thoughts

Lemon baked cheesecake is a delightfully refreshing dessert that balances the richness of cream cheese with the bright, zesty flavour of lemon. By following these simple steps, you'll create a dessert that's not only beautiful to look at but also impossible to resist. Whether for a special occasion or a weekend treat, this cheesecake is sure to become a new favourite. Enjoy!