Baked cheesecake


mmmcheesecake this is my favourite recipe for cheesecake as it makes a delicious light and fluffy cheesecake, not the usual heavy cheesecakes that most recipes are. Hope you like it 🙂

Preptime: 30 minutes

Cook time: 40 minutes + refrigerate over night


for the base

  • 250g bkt sweet biscuits
  • 125g butter, melted

for the filling

  • 500g cream cheese at room temperature
  • 165g (3/4 cup) caster sugar
  • 2 tsp vanilla essence
  • 1/2 lemon, rind finely grated, juiced
  • 4 eggs separated
  • 125ml (1/2 cup) thin cream


  1. Preheat the oven to 180 degrees celsius, brush a spring form pan with melted butter

to make the base

  1. process biscuits in a food processor until finely crushed, add i the melted butter and process till combined
  2. transfer mixture to cake tin and press down with the back of a spoon until it is spread evenly over the base of the pan and 2/3 up the side

To make the filling

  1. beat the cream cheese, sugar and vanilla essence in a bowl until creamy. Add lemon rind, lemon juice, egg yolks and crew,. Beat until well combined and light and fluffy.
  2. Clean the beaters and whisk egg whites in a separate bowl until firm peaks form. Add to the cream mixture and use a large metal spoon to fold it in.
  3. Pour the mixture into the prepared pan. Bake in oven for 40 minutes or until set in the centre.
  4. Remove from oven to cool completely. THen cover loosely with plastic wrap and refrigerate overnight.
  5. Remove 30 minutes before serving. Cut, serve and enjoy.



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