Baked lemon cheesecake


For the base

  • 100g butter, at room temperature
  • 50g golden caster sugar
  • 175g plain flour

For the filling

  • 650g cream cheese at room temperature (250g Quark – 400g normal cream cheese)
  • 175g caster sugar
  • 150ml soured cream
  • 3 medium eggs, plus 1 medium egg yolk – room temperature
  • 1 tsp vanilla extract
  • Finely grated zest 4 lemons, juice of 1
  • 2 tablespoons plain flour

For the sour cream topping

  • 125ml soured cream
  • 1 1/2 teaspoon caster sugar
  • 1 teaspoon lemon juice


For the base

  1. Heat the oven to 160°C for the base of the cheesecake – but the butter and caster sugar in a bowl and beat with a wooden spoon until smooth.
  2. Stir in the flour half at a time, then work the mixture with your fingers until it clumps together.
  3. Sprinkle it into the springclip tin then press in and smooth it with your fingers to make a flat, level base. The warmth of your hands will help this.
  4. Prick lightly with a fork and bake for 30 minutes. until pale and golden. Leave to cool.

For the filling

  1. Place the soft cheese in a large mixing bowl and beat with an electric hand mixer on low speed until smooth.
  2. Drop in the eggs on at a time, then the egg yolk, beating well before each addition, still on low speed. Where the mixture has splattered up the sides of the bowl, scrape it back down with a spatula.
  3. Beat in the caster sugar, one third at a time, add the vanilla then sift the flour and briefly whisk that in.
  4. Now beat in the lemon zest and lemon juice, followed by the soured cream beating just until mixed.
  5. Pour the filling over the cooled crust and jiggle the tin gently to level the mixture and pop any air bubbles with a spatula.
  6. Put the tin on a baking sheet and bake for 40 minutes. At this stage the sides will be slightly puffy and if you gently shake the tin, the cheesecake should still be wobbly in the centre.
  7. Turn the oven and off and leave the cheesecake inside for 2 hours to cool slowly. This helps to stop it from cracking but don’t worry if it does as any cracks will be covered by the topping.
  8. After 2 hours, remove the cheesecake from the oven and when its completely cold, cover and chill in its tin for several hours, preferably overnight.
  9. Make sour cream topping by stirring soured cream, caster sugar and lemon juice together. Loosen the cheesecake from the sides of the tin with a palette knife and remove.
  10. Spread the topping on smoothly, right up to the edge, Chill for 30 minutes before serving.

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