Just over a year ago, before we brought our house, we we’re renting, and had a friend of ours flatting with us. We didn’t really share food, but because I love to cook, he never went unfed/without treats.
One of those treats? None other than my Baked Lemon Cheesecake. The one and only time I made it with him in the house, it didn’t survive. Both of the guys ate the whole lot, and I was left with one very, VERY small piece. I actually had to beg for them to not eat it, for fear of missing out..
Fast track a year later, this boy had a birthday coming up, and I made a promise that there would be cake. And so there was.
Baked Lemon Cheesecake
The Base – Yes, this is my go to base, you’ll see it feature a few times here on The Food Nest
1 cup of desiccated coconut
1 cup of GF standard Edmonds flour
1 cup of brown sugar
100g of melted butter
Melt butter and then combine all base ingredients in a large bowl. Bake in a round tin at 180 deg for approx. 15 mins.
Remove from oven and let it cool – do not remove it from the tin!
1 Large Lemon (zest and juice)
250 grams of Cream Cheese (not lite)
2 Free Range Eggs
1/2 a cup of Icing Sugar
Mix Cream Cheese and Eggs together until smooth (you can do this in a blender or by hand) Grate the zest of one Lemon into the mix, add the juice from the Lemon, along with the Icing Sugar and continue to mix until combined.
Pour over your biscuit base, and bake at 180 deg for approx 30 minutes, or until the top has a light golden tone to it.
I like to store this in the fridge if we’re not eating it straight away. You can serve this hot or cold, with loads of Vanilla Ice Cream or Cream, or on its own as a slice on the go.
Who here is a cheesecake lover? How do you like yours?!