Lemon Cheesecake
Jun 27th 2008MargeAfters & Food & Recipes
Lemon Cheesecake cooling in the fridge before baking in the oven.
My cold has well and truly gone which means dairy is back on the menu! 
And this means one thing - lemon cheesecake! I think everyone should know how to make a proper, proper cheesecake because they are so utterly delicious and unctuous… of course if you are allergic to dairy then … um … have a fruit salad.
Ingredients:
- 500g medium fat cream cheese
- 50g low fat creme fraiche
- ready made flan case or biscuit base
- 2 eggs
- 50g caster sugar
- 20g xylitol or similar
- zest and juice of a lemon
- 50g corn flower
Method:
- Preheat the oven to Gas Mark 4/about 200oC.
- Put the cream cheese, creme fraiche, and eggs into a large bowl and mix lightly with a wooden spoon. You just want to break the cheese and eggs up at this stage.
- Add the sugar and xylitol (you can always use another sugar substitute, or just use all sugar if you like) and mix well with your wooden spoon. Set the bowl aside.
- Wash a nice lemon (you know, not an old grungy looking one), in hot water to remove any dirt, and grate off the zest into the cheese mixture. If you are using a zester you will need to chop up the zest strips first. Then juice the lemon and add this to the mixture also. Out with the wooden spoon again and mix until smooth.
- Now add the corn starch. I like to sprinkle it in if I can because it does have a tendency to clump together. Give it all another good mix.
- Pour the mixture into the ready made base. I like the kosher Graham Cracker ones. Using the back of the wooden spoon to smooth the mixture into place and level it off.
- Place the cheesecake in the fridge to chill before baking for about 20 minutes. See photo .
- Bake the cheesecake in the oven for 25 minutes on the middle shelf. I like to cover it with a little tin foil first just to protect the top.
- After 25 minutes check the cheesecake to see how it is going. Replace the foil and bake it for another 20 minutes. Check again and if all is well, remove the foil and bake for another 20 minutes. If the surface of the cheesecake looks ‘cracked’ don’t get stressed this is quite normal.
- When the cheesecake is done (i.e. the mixture looks fully set and cooked though still wobbly, and the surface has browned a little), leave it to sit in the TURNED OFF oven for 20 minutes or so. I don’t know why this is important but IT IS!
- After the waiting time is up take the cheesecake out of the fridge and allow to fully cool on the counter, and then place it in the fridge.
- When it comes to serving the cheesecake you can fancy it up by decorating the top with slices of strawberry or kiwi fruit. You can also sieve a little icing sugar on top, or grate on some top quality chocolate. Personally I just like it as it is
The finished product!
