Follow by Email

9 May 2017

Lemon Cheesecake 

Checkout my new Japanese Style Lemon Cheesecake

[Adapted and slightly modified from:]

Level: Intermediate


  • 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


  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.

No comments:

Post a Comment