We’ve had another birthday at work this week, and although there should never be a reason needed for cake, this was a good a time as any to bring something in. The colleague whose birthday it was doesn’t have much of a sweet tooth (well much compared to the rest of us who don’t have an ‘off’ button when it comes to sweets) but loves cheesecake. So lemon cheesecake it was.
I wanted to try something a bit different and instead of just a normal round baked cheesecake I thought of making a cheesecake slice, which in the end turned out exactly the same as what the round cheesecake would have only with a slightly thicker crust and sliced in more manageable portions (if you stuck to only having one slice…). For the crust I also tried something different and used the lemon cream filled biscuits instead of normal dry biscuits which worked out fantastic as it gave a really nice lemony taste to the crust and because of the cream filling which added some extra moistness when blitzing up the biscuits, meant less melted butter was needed to keep it all together. Definitely doing that again.
The lemon curd on top is optional – it would still taste great without it, but I find it really helps to balance out the richness of the filling and the base. Eaten all together it is quite tart and not overly sweet and would be a citrus lover’s dream, but if you’re more into creamy, chocolaty cheesecakes be warned!
Lemon Cheesecake Slice
250g lemon cream filled biscuits (I used Arnott’s Lemon Crisp biscuits)
100g butter, melted
500g cream cheese, softened
¾ cup castor sugar
1tbs lemon zest
¼ cup fresh lemon juice
1tbs lemon zest
¼ cup lemon juice
½ cup castor sugar
- Pre-heat your oven to 160°C. Line a loaf tin with baking paper that sticks out over the top (this helps to lift the whole cheesecake out of the loaf tin at the end).
- Base: Place the biscuits in the bowl of a food processor and process until fine, add the melted butter and process until well combined. Press the crumbs tightly into a loaf tin and place in the freezer to firm up while making the filling.
- Filling: Combine cream cheese, castor sugar and lemon zest and beat until smooth. Add the eggs one at a time, beating well after each addition. Add in the lemon juice and beat until well combined. Pour the filling over the biscuit base, cover with foil and bake in the oven for 1 hour and 20 minutes. The centre will still be wobbly when you remove it from the oven but this will firm up when cooled. Cool down completely in the tin before pouring the lemon curd over the top.
- Lemon Curd: Combine all the ingredients in a small saucepan and stir over low heat. Cook while continually stirring, for about 5 minutes or until the curd starts to thicken. Let the curd cool for about 15 minutes then pour over the cheesecake. Place in the fridge until set (at least an hour, I had mine in overnight).
When ready to serve cut into slices and enjoy.
…be fearless, and have fun!