Classic Lemon Cheesecake

 

The long weekend was the perfect weather for a family country getaway. We loved to sit by the fire with lots of food and booze and watch the fog roll in. I was designated dessert for Saturday night and decided there was nothing better to bake for a family of lemon lovers than a classic cheesecake. I made it in advance and simply whipped the cream for the top on site- nothing could be easier!

 

Classic lemon cheesecake (adapted from Donna Hay Magazine Apr/May 2013)

 

1 cup plain flour

1/4 cup caster sugar, plus 1 1/3 cups extra

100g butter, chopped

330g cream cheese, softened

500g ricotta

4 eggs

1/4 cup lemon juice

2 tbsp lemon rind

1/2 tsp vanilla

1 1/2 tbsp cornflour

1 1/2 tbsp water

1 cup cream, whipped

 

1. Preheat oven to 150°C. Lightly grease a 22cm springform tin and line with baking paper.
2. Place the flour, 1/4 cup caster sugar and butter in a bowl and rub together with your fingertips until it resembles sand. Press into the base of the prepared tin. Bake for 30 minutes or until golden. Set aside.
3. Process the cream cheese, ricotta, eggs, remaining sugar, lemon juice, lemon rind and vanilla in a food processor until smooth.
4. Combine the cornflour and water in a bowl. Add to the cream cheese mixture and mix to combine.
5. Pour mixture over the cooked base and bake for 1 hour and 10 minutes or until lightly golden and just set. Turn the oven off and allow to cool in the oven with the door closed. Refrigerate for 1 hour or until cold.
6. Top with the whipped cream to serve.