Recipe #6 – Baked Lemon Cheesecake

Baked lemon cheese cake

Cheesecake base

  • 300g plain flour
  • 200g unsalted butter room temperature
  • 100g pure icing sugar
  • 2 egg yolks
  • 1 lemon zested

Oil and flour 8 tins.

Pre heat an oven to 160C.

Place flour, icing sugar, butter and lemon zest into a bowl or food processor & mix until incorporated. Add egg yolks & gently mix well.   Place into fridge for 30 minutes before using.


Roll pastry out between two pieces of thick plastic wrap until 2mm thick. Cut out 8 rings of pastry, push gently into tins.  Chill in fridge for 20 minutes before you cooking. Blind bake pastry for 15 minute, then remove baking paper & weights & cook for a further 8 minutes or until pastry turns a golden colour. 

Cheesecake filling

  • 250g cream cheese
  • 3 egg yolks
  • 1 whole egg
  • 50g caster sugar
  • 1 vanilla pod
  • 100ml cream
  • 50ml lemon juice + zest

Place all ingredients into a mixer or food processor and pulse until smooth. Pour into prepared tart shells and bake 170C until set. Allow to cool for 10 minutes before serving.

This works well with poached cherries and white chocolate sorbet.