Lemon Cheesecake
Lemon Cheesecake
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Lemon Cheesecake

Preparation
30 MIN
Cooking
1 H
Cooling
5 H
Servings
10
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Ingredients

Crust

Filling

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). 


Crust

  1. In a bowl, combine all the ingredients. Press lightly onto the bottom of a 20-cm (8-inch) springform pan. Bake for about 10 minutes. Let cool.
  2. Tightly wrap the base and outer sides of the pan with aluminum foil, letting it hang upward.
  3. Reduce the oven temperature to 170 °C (325 °F). 


Filling

  1. In a food processor, combine all the ingredients until smooth. Pour over the crust.
  2. Prepare a water bath: Place the cake in a large baking dish and pour boiling water into the dish halfway up the pan.
  3. Bake for about 1 hour. Turn the oven off and leave the door ajar for 1 hour. Remove the cake from the water bath and the aluminum foil. Run a knife between the cheesecake and the inside of the pan. Cover and refrigerate for 4 hours or until completely chilled.
  4. Cover with lemon curd and then unmould. 



Note

Filling

Step 3
Test: The sides of the cake will be set, but the center is still going to be slightly wobbly. To be more precise, insert a thermometer into the center of the cake and it should read 65 °C (150 °F).


Reinvent this recipe!

For a plain cheesecake, omit the lemon zest and substitute the lemon curd with fruit (strawberries, raspberries, peaches, mangoes, etc..), a fruit coulis or caramel.

Comment

  1. This is delicious however I will follow another suggestion to put a pan of water on a lower shelf instead of sitting in the bain Marie. Had some waster leakage under the crust.

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