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Tuesday, May 9

Lemon Cheesecake 



UPDATE:
Checkout my new Japanese Style Lemon Cheesecake




[Adapted and slightly modified from: yummy.ph]

Level: Intermediate

Ingredients:

  • 1 cup crushed graham crackers
  • 1/4 cup melted butter
  • 2 tablespoons sugar
  • 250 grams cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup heavy cream
  • 30-40 milliliters pure lemon juice (adjust according to own preference) 
  • 1 tablespoon flour


Directions:

  1. Preheat the oven to 180C.
  2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 6-inch spring-form pan.
  3. Bake this for 10 minutes, then allow to cool. 
  4. For the cheesecake, beat cream cheese in a bowl and add sugar. Add eggs one at a time then add heavy cream, lemon juice, and flour. Mix until well-combined.
  5. Pour the filling onto the cooled crust and bake in a waterbath at 160C for 40 minutes.
  6. Allow cake to chill completely before cutting, or else it'll turn out like mine in the picture below.


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