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This Scrummy Lemon Cheesecake From Rachel’s Is The Perfect Weekend Bake

Nothing screams sunshine like a zesty citrus dessert, and this baked cheesecake with a luscious lemon filling is a real summer showstopper!

Baked Lemon Cheesecake (Serves 8-10)

  • This Scrummy Lemon Cheesecake From Rachel’s Is The Perfect Weekend Bake
    YOU’LL NEED
      • 85g butter, melted
      • 140g oat biscuits, crushed
      • 1 tbsp granulated sugar
      • 3 x 300g full fat soft cheese
      • 175g golden caster sugar
      • 120g plain flour
      • 1tsp vanilla extract
      • 1 lemon, juice and zest
      • 3 large eggs plus 1 yolk
      • 280g Rachel’s Greek Style Lemon Yogurt
      • 60g lemon curd
      1. Pre-heat the oven to 200°C/240°F/Gas Mark 9. Line the base of a 20cm spring form cake tin with parchment paper. Brush the sides with a little melted butter to grease.

      2. To make the cheesecake base, melt the butter and add the crushed biscuits and granulated sugar, stirring well to ensure the crumb is moistened by the butter. Press the mixture into the bottom of the tin. Tip: Use a potato masher for an even finish.

      3. Using a food mixer with a paddle attachment, beat the soft cheese until creamy and smooth. Gradually add the caster sugar and fold in the flour, vanilla extract, lemon juice and zest. Between each addition ensure you scrape down the sides of the bowl to incorporate all of the ingredients and achieve a smooth glossy mixture.

      4. Beat in each egg one at a time with the yolk, again ensuring you scrape the sides of the bowl with each addition. Stir in the yogurt and whisk, taking care not to over blend the mixture – it should be light and airy.

      5. Pour the mixture into the tin, level the surface with a spatula and place the tin on a baking tray. Using a teaspoon add small blobs of lemon curd over the cheesecake mixture in a circle formation, using the back of the teaspoon or knife to draw the lemon curd in a swivel formation to make curd swirls.

      6. Bake for 10 minutes, then reduce the oven temperature to 110°C/225°F/Gas Mark 2 and bake for a further 25 minutes. Then turn off the oven – the cheesecake should have a slight wobble – and leave to cool in the oven for 2 hours.

      7. After 2 hours cooling, place the cheesecake in a refrigerator to chill overnight. Serve with a kernel of ice cream or a splash of cream and enjoy!

      Recipe from www.rachelsorganic.co.uk

    This Scrummy Lemon Cheesecake From Rachel’s Is The Perfect Weekend Bake

    Nothing screams sunshine like a zesty citrus dessert, and this baked cheesecake with a luscious lemon filling is a real summer showstopper!

    Baked Lemon Cheesecake (Serves 8-10)

    YOU’LL NEED
      • 85g butter, melted
      • 140g oat biscuits, crushed
      • 1 tbsp granulated sugar
      • 3 x 300g full fat soft cheese
      • 175g golden caster sugar
      • 120g plain flour
      • 1tsp vanilla extract
      • 1 lemon, juice and zest
      • 3 large eggs plus 1 yolk
      • 280g Rachel’s Greek Style Lemon Yogurt
      • 60g lemon curd
      1. Pre-heat the oven to 200°C/240°F/Gas Mark 9. Line the base of a 20cm spring form cake tin with parchment paper. Brush the sides with a little melted butter to grease.

      2. To make the cheesecake base, melt the butter and add the crushed biscuits and granulated sugar, stirring well to ensure the crumb is moistened by the butter. Press the mixture into the bottom of the tin. Tip: Use a potato masher for an even finish.

      3. Using a food mixer with a paddle attachment, beat the soft cheese until creamy and smooth. Gradually add the caster sugar and fold in the flour, vanilla extract, lemon juice and zest. Between each addition ensure you scrape down the sides of the bowl to incorporate all of the ingredients and achieve a smooth glossy mixture.

      4. Beat in each egg one at a time with the yolk, again ensuring you scrape the sides of the bowl with each addition. Stir in the yogurt and whisk, taking care not to over blend the mixture – it should be light and airy.

      5. Pour the mixture into the tin, level the surface with a spatula and place the tin on a baking tray. Using a teaspoon add small blobs of lemon curd over the cheesecake mixture in a circle formation, using the back of the teaspoon or knife to draw the lemon curd in a swivel formation to make curd swirls.

      6. Bake for 10 minutes, then reduce the oven temperature to 110°C/225°F/Gas Mark 2 and bake for a further 25 minutes. Then turn off the oven – the cheesecake should have a slight wobble – and leave to cool in the oven for 2 hours.

      7. After 2 hours cooling, place the cheesecake in a refrigerator to chill overnight. Serve with a kernel of ice cream or a splash of cream and enjoy!

      Recipe from www.rachelsorganic.co.uk