Recipe: Lemon Cheesecake

spoons and moons

I’ve wanted to bake a cheesecake since the moment I started regularly baking—mostly because when done right, it’s one of the dessert cakes that can be really, well, desserty. Given that, a lemon cheesecake just seems like the natural choice since I had some ingredients left from making the lemon syrup cake.

photo 2

~*~

LEMON CHEESECAKE
Adapted from Gemma Purcell
10 – 12 servings | Prep Time: 40 minutes | Cook Time: 55 minutes

Ingredients

  • Butter for greasing
  • 250 grams Arnott’s Choc Ripple biscuits
  • 75 grams melted butter
  • 500 grams ricotta, at room temperature
  • 250 grams Philadelphia Light Cream Cheese, at room temperature
  • 120 grams caster sugar
  • 3 eggs
  • Zest from 2 lemons
  • 60 ml lemon juice

Directions

  1. Generously grease the base and sides of a springform pan.
  2. In a food processor, process Choc Ripple biscuits and melted butter until crumbly.
  3. Press the biscuits to the base of the springform…

View original post 404 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s