As promised here is my recipe for a Classic Baked Lemon Cheesecake, my inclusion of Raspberries is optional, you could use blueberries or just go with the classic!
It’s pretty damn sensational if I do say so myself and I tested it on family today and asked them to be critical and it was a success, I would love to hear what you think if you try it.
It will serve at least 8 people possibly more or less if you aren’t willing to share 😉
You will need:
For the base; 200g Roasted Almonds ground
1 cup plain flour
1/2 cup sugar
200g softened butter
For the cheese part;
500g Cream Cheese
1 cup sugar
3 Tbsp Lemon Juice
Finely grated Zest of 1 large lemon
Combine the ground almonds, flour & sugar in a mixing bowl and rub in the softened butter, you should be able to take a handful of the mix and squeeze it together and have it stay in a ball.
Line & grease a 24cm diameter spring form tin, to line the tin don’t cut the baking paper in a circle, leave it square and have it stick out the sides of the tin, that way you have something to help you move the cheesecake from the base of the spring form tin to the serving plate.
Spray the sides of the tin with a non stick baking spray or grease very well with butter. Tip the base mix into the tin and push down into the base ensuring it is evenly spread out. Bake for 10 mins at 180 degrees celsius.
In a large mixing bowl combine the ricotta & cream cheese, whisk together and add the sugar, mix for a few minutes and add the eggs one by one, beat for at least 5 minutes. Add the lemon zest & juice, in a small bowl or glass mix the cornflour with the water and pour into the cheesecake mix and beat for another 5 minutes.
Pour the cream cheese mix over the baked base and smooth out so it’s fairly flat, lift the tin about 5cm off the bench and drop it a couple of times on your kitchen bench to remove any air bubbles.
Top with the raspberries and push some into the mix and leave some on top, bake at 150 degrees celsius for an hour or until just set, then turn off the oven and leave it for another hour. Refrigerate until cold.
This isn’t a really really sweet cheesecake especially with the raspberries. The consensus was that it was lovely and creamy, rich without being too sweet and over the top. If you were to make it and leave out the raspberries I would probably increase the sugar by 1/4 cup.
Tips: The low oven temperature helps to prevent the cheesecake from cracking – as you can see from the photo this wasn’t the case with our oven which is very temperamental. Some say you can’t make the cheese cake in a mix master, but I did, still tapped the uncooked cake on the bench to remove any air bubbles and we didn’t notice any so I figure go with what you have, if you want to you can make the mix in a food processor.