Make a baked cheesecake

Here are some simple tips and tricks to master a baked cheesecake with a lemon flavour.

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Cheesecakes are a popular treat for afternoon tea. Most people have a preference for either a baked cheese cake or alternatively, a set or fridge cheesecake. Both have a similar flavour, but are quite different in texture. Follow these simple steps to create this decadent baked version.

Method:

Preheat the oven to 160 degrees Celsius.
Grease a 6 centimetre-deep, 20 centimetre round springform pan. Be sure to measure the pan from the base to confirm you are using the right size.
Place 250 grams of plain sweet biscuits in a food processor and process until the biscuits are finely crushed and look like fine crumbs. Add 150 grams of melted butter and process until well combined.
Place the biscuit mixture into the prepared pan and use a straight-sided glass or the back of a spoon to spread and press the biscuit mixture firmly over the base and sides of the pan.
Cover with plastic wrap and place in the fridge for 30 minutes to chill. Placing the crumb mixture in the fridge at this stage is important as it sets the melted butter which means your crust will be firmly secured in place.
Use an electric mixer to beat together 500 grams of softened cream cheese, three quarters of a cup of caster sugar and 3 teaspoons of finely grated lemon rind. Beat until mixture is smooth.
Add 3 eggs, one at a time, beating well between each addition. Add a quarter cup of lemon juice and beat until the mixture is well combined and smooth. Pour the cream cheese mixture into the prepared pan.
Bake in a preheated oven for 50 minutes to 1 hour or until the filling is just set. The mixture may wobble slightly in the centre, but will firm on standing. It is best not to over cook a cheesecake as the longer it cooks, the texture is more likely to become grainy and dry and cracks may appear on the surface.
When the cheesecake is just cooked, turn the oven off and leave the cheesecake in the oven with the door ajar to cool to room temperature. This helps prevent the surface cracking.
Place the cheesecake in the fridge for 4 hours to chill. Remove from the pan and place on a serving plate. Dust with icing sugar to serve.