Baked Cheesecake
Moist, rich and with a hint of lemon.
70 minutes
422kcal
0.1g
- Nutrition facts are for one serving.
- Ingredients for one 12 cm/4.7 in. cake pan.
Ingredients(Servings: 4)
Directions
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To make the graham cracker crust, crush the graham crackers (A) in a bowl. Add the melted butter and mix all together.
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Line a round cake pan with parchment paper and lightly coat with butter (not included in recipe ingredients). Place the graham cracker mix from (1) into the cake pan and evenly press out by hand into the bottom of the cake pan. (Cover with wax paper to help press out the mixture evenly).
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Place the cake pan into an oven (do not forget to remove the wax paper) and bake for 5-6 minutes at 170°C (338°F).
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Set the cream cheese and butter out and allow these to reach room temperature. Blend together gently in a bowl until fluffy and creamy.
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Add the sour cream and granulated sugar to the cream cheese mix, blending thoroughly.
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Beat the eggs, divide into two portions and mix separately into the cheesecake mix.
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Sift the flour. Mix this into the cream cheese mixture along with with the lemon juice and grated lemon peel.
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Pour the cheesecake mixture from (7) into the cake pan from (3) and bake for 40-45 minutes at 170°C (338°F). While baking, place a small oven-safe dish filled with warm water onto the baking pan.
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When the cake has risen and is baked to a golden brown, turn off the heat and allow to set in the oven for 30 minutes. Once the cake has cooled a little, remove from the cake pan and chill in a refrigerator.
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