Lemon Cheesecake
Lemon lovers, this cake is for you!
A rich creamy New York-style cheesecake with tons of cream cheese. Worth every calorie believe me!
And topped with some fresh homemade lemon curd. Yum!
This is probably my favourite cheesecake recipe as it has the perfect sweet-tangy balance.
A refreshing treat for hot summer days.
Happy Baking!
Ingredients
For the base
60g flour
40g corn starch
1 tsp baking powder
3 eggs
95g sugar
45g butter (melted)
lemon zest (1/2 lemon)
vanilla essence
salt
For the filling
700g cream cheese
200g sugar
30g corn starch
2 eggs
125ml cream
vanilla essence
For the lemon-curd
2 egg yolks
110g sugar
100ml lemon juice
60g butter
1 tbsp lemon zest
salt
Method
Base
Preheat the oven to 180°C (fan) and grease a 23cm baking tin.
In a bowl, mix the flour, corn starch, baking powder and salt.
Separate the eggs and beat the egg yolks for about 3 minutes.
Slowly add 70g of sugar and keep whisking for around 5 minutes until light in colour.
Add the vanilla essence and lemon zest.
Carefully sieve in the flour mixture.
Fold in the melted butter.
In another bowl, whisk the egg whites whilst slowly adding in 25g of sugar until stiff and shiny.
Carefully combine the egg whites with the batter.
Spoon the batter into the baking tin and bake for 10 minutes.
Leave to cool on a wire rack.
Filling
For the filling - whisk the cream cheese, sugar and corn starch to get a creamy texture.
Add the vanilla essence and mix in one egg at a time.
Whisk in the cream.
Spread the filling on the base.
For the water bath - wrap the baking tin in foil. Bring 1l of water to a boil.
Place the baking tin on a deep baking tray. Pour in the boiling water. The water level should cover around half of the depth of the baking tin.
Bake for 60 minutes (the centre of the cheesecake will still be a bit wobbly). After 30 minutes check if there is still enough water in the baking tray.
Turn off the oven. Place a towel or a wooden spoon in the oven door and leave the cake to cool in the oven for about 1 hour.
Transfer to a wire rack. Run a knife around the edge of the tin to help release the sides of the cheesecake and allow to cool completely.
Lemon Curd
Beat the egg yolks with the sugar until light in colour.
Mix in the lemon juice and pour in a pan.
On low heat, cook the mixture until thickened like custard. Don’t bring it to boil as this will separate it.
With a whisk, add in the diced butter, followed by the lemon zest and salt.
Let cool.
To serve - spread the lemon curd on the cheesecake.