The Best Baked Lemon Cheesecake with White Chocolate Whipped Cream
Try tis recipe for The Best Baked Lemon Cheesecake the next time you are looking for the perfect dinner party dessert.
Servings: 12 slices
Equipment
- 1 23cm diameter springform cake tin
Ingredients
- 100 grams salted butter, melted
- 200 grams Tennis biscuits, crushed
- 250 grams castor sugar
- 2 tablespoon lemon zest
- 750 grams cream cheese
- 4 extra-large eggs
- 200 grams Greek yogurt
- 1 teaspoon vanilla extract
- 120 ml lemon juice
- 80 grams white chocolate
- 250 ml heavy whipping cream
Instructions
- Preheat the oven to 170°C and line the sides of a 23cm round springform cake tin with parchment paper. Seal the bottom of the cake tin with heavy-duty tin foil and place the tin into a roasting dish large enough to fit the cake tin.
- In a large bowl combine the melted butter and crushed biscuits. Press this into the base of the cake tin. Use the back of a spoon to smooth out the base.
- In a medium bowl, combine the sugar and lemon zest. Massage the zest into the sugar using your fingertips.
- In a bowl of an electric mixer fitted with a paddle attachment, add the lemon sugar mixture and the cubed cream cheese. Beat at medium speed until well combined.
- Add the eggs to the cream cheese mixture one at a time, ensuring to scrape down the sides of the bowl between each addition.
- Add the lemon juice, yogurt, and vanilla to the cheesecake batter and mix again until just combined. Pour the batter over the cheesecake base.
- Place the roasting dish with the cake tin set inside it into the oven then fill the roasting dish with hot water. The water should reach just above halfway up the sides of the cake tin.
- Bake for 50 minutes or until the center of the cheesecake is set and the sides have pulled away slightly from the tin. Switch off the oven and allow the cheesecake to cool inside the oven, for about 2 hours.
- Remove the cheesecake from the oven and from the water bath, cover the top of the tin with plastic wrap and refrigerate overnight.
- To make the white chocolate cream, melt the chocolate in a microwave in increments of 30 seconds.
- Place the cream into a bowl of a stand mixer fitted with a whisk attachment, and beat at medium speed. Once air bubbles start forming pour the melted chocolate into the cream, with the motor running. Stop once the cream has thickened.
- Remove the cheesecake from its tin and place it on a serving plate. Spread the cream over the surface of the cheesecake and decorate with fresh fruit. Serve and enjoy!
