Baked Cheesecake
  • 210g digestive or wheat biscuits
  • 125g butter
  • 20g castor sugar
  • 900g cream cheese, at room temperature
  • 35g plain flour
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons lemon juice
  • zest of half a lemon
  • 250g castor sugar
  • 2 eggs
  • 1 egg yolk
  • 200ml thickened cream
  • Lemon topping:
  • 120ml thickened cream
  • 20g castor sugar
  • 2 teaspoons of lemon juice
  1. Preheat the oven to 200°C.
  2. Place the digestive biscuits in an electric mixer and pulse until crumbed. Next add the 20g sugar and the melted butter, then pulse until well combined.
  3. In a 23cm round spring form cake pan, open the mould and place a sheet of baking paper over the bottom and then close the mould to lock the paper in place. Lightly grease the sides of the tin with butter or spray oil.
  4. Pour the biscuit base into the pan, then press firmly with the back of a spoon, spreading evenly around the base. Set this aside.
  5. Next place the at room temperature cream cheese in the bowl of an electric mixer. Start mixing on minimum speed and let it run for 2 minutes and add the eggs and egg yolk and mix until smooth.
  6. Now add the 250g of sugar, the vanilla extract, the zest and 1 ½ teaspoons of lemon juice, the 200ml of cream and 35g of flour and mix well.
  7. Pour the cream cheese mix into the cake pan and bake in the oven for 10 minutes at 200°C then lower the temperature to 90°C and bake for 30 minutes. The cheesecake should be set at the sides and just bouncy in the centre. Remove the cheesecake and allow to cool at room temperature or about two hours.
  8. For the topping, place the cream, sugar and lemon juice in a small bowl and whisk until thick. Pour this over the top of the cheesecake and level it out. Allow the cheesecake to set overnight in the refrigerator and remove it from the mould. Serve chilled or at an ambient temperature.
Recipe by Australian Flavours at