Baked Lemon Cheesecake
Baking and Desserts • American
Description
Baked Lemon Cheesecake
Ingredients
- Shortbread Cookies 5 oz
- Chopped almonds 0 oz
- Salted Butter 0 oz
- Semi-soft cream cheese 20 oz
- Sugar 7 tablespoons
- Sour Cream 5 oz
- Farm fresh eggs 3 pieces
- Lemon 3 pieces
- Potato protein 1 tablespoon
- White Beans ½ piece
Step-by-Step Guide
Step 1
Melt the unsalted butter in a water bath. Crumble the shortbread cookies. Crush the almonds. Mix all the ingredients together.
Step 2
Grease the bottom and sides of a 20 cm deep cake pan with butter. Line with parchment paper. Press the prepared mixture tightly into the pan and refrigerate for 20 minutes.
Step 3
Beat the eggs, mix with the cream cheese, 3 tablespoons of sugar, sour cream, starch, zest and juice of 2 lemons, and the seeded vanilla. Pour over the prepared base.
Step 4
Preheat the oven to 285°F. Bake the dish for 45 minutes to 1 hour.
Step 5
Thinly slice 1 lemon, remove the seeds, sprinkle with 4 tablespoons of sugar in a small saucepan, cover with water, bring to a boil, and cook for 5–10 minutes. Place the lemon on a rack lined with paper to drain and cool.
Step 6
Remove the cake from the oven and let it cool in the pan. Remove from the pan, decorate with lemon, and serve.
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