Wow, wow, wow! This is definitely my new favourite dessert!
Being a lady of leisure while I wait for baby to arrive, I met a friend for coffee the other day and decided to indulge. Bad idea! The dessert I chose, though it looked like a baked lemon cheesecake, was decidedly on the bland side. Methinks it had been sitting in the display cabinet too long, and lost all of its tang! Either that or it had none to begin with…
So, what do you do when your tastebuds have been disappointed? Google it, of course, and make it yourself!
I found several websites that described the exact same recipe, but being in North American measurements, I have decided to go with an Aussie version of the cheesecake, and added a gorgeous lemon glaze to the top thanks to this lovely website.
This dessert is best served in small portions – it is rich and tangy! But best of all, there’s a birthday to justify its consumption.
Lemon Glazed Cheesecake
Fresh lemons ‘rind’ this dessert off with a fresh tang!
250g plain sweet biscuits
150g butter, melted
500g cream cheese, softened
3/4 cup caster sugar
3 teaspoons finely grated lemon rind
1/4 cup lemon juice
1 cup sugar
1/4 cup fresh squeezed lemon juice
2 Tablespoons grated lemon peel
6 Tablespoons butter
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm round springform pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 15 minutes.
Meanwhile, beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice. Beat for 1 minute. Pour mixture into prepared pan.
Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold.
For the glaze, in a small heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter and cook, whisking constantly, until mixture thickens and coats the back of a spoon. Transfer to a small bowl and cool for 10 minutes. Cover and refrigerate until chilled.
Spread glaze on cheesecake before serving or serve it on the side with slices – yum! You will have about twice as much curd as you need to glaze the cheesecake but if you don’t just eat it with a spoon (trust me, you will want to), it’s delicious on toast, biscuits, scones, ice cream and sugar cookies!