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    You are in: Home / Recipes / Baked Lemon Cheesecake Recipe
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    Baked Lemon Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    McCarthy's Note:

    Recipefrom Tesco.com Recipe site

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    Ingredients:

    Serves: 12

    Yield:

    cheesec ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180C/Gas Mark 4. Lightly oil a 20cm spring release cake tin and line with baking parchment.
    2. 2
      Melt the buter in a medium pan, stir in the crushed biscuits and almonds and mix well. Scatter half of the crumb mixture of the base of the tin and press down with the back of a spoon.
    3. 3
      To make the filling, place the egg whites and salt in a large grease free bowl and whisk until stiff but not dry. Add 3 tbsp of the sugar and whisk again until stiff and shiny. Fold in the remaining sugar. Now place the cheeses, cream, egg yolks and cornflour together in another bowl and whisk until smooth, then gently fold in the egg whites.
    4. 4
      Pour into the prepared tin. Sprinkle the remaining crumb mixture on the top of the cheesecake, then bake for 1 hour. Switch off the oven and leave to cool. When completely cold, remove from the tin and chill for at least 1 hour. Serve in wedges dusted with icing sugar.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

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    Nutritional Facts for Baked Lemon Cheesecake

    Serving Size: 1 (92 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 260.8
     
    Calories from Fat 160
    61%
    Total Fat 17.8 g
    27%
    Saturated Fat 8.9 g
    44%
    Cholesterol 77.1 mg
    25%
    Sodium 155.2 mg
    6%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 1.9 g
    7%
    Sugars 11.0 g
    44%
    Protein 5.9 g
    11%

    The following items or measurements are not included:

    soft cheese

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