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Recipe

Lemon bistro cheesecake

A creamy lemon and cheese filling is utterly delicious surrounded by a golden, crumbly pastry in this beautiful cake. Enjoy a thick slice for dessert with a dollop of fresh cream.

Dec 30, 2014 1:00pm
  • 20 mins preparation
  • 1 hr 5 mins cooking
  • Serves 10
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Ingredients

芝士蛋糕地壳
  • 1 cup plain flour
  • 1/2 cup self-raising flour
  • 90 gram butter, cubed
  • 1/4 cup caster sugar
  • 1/4 cup lemon juice or water
Filling
  • 750 gram cream cheese, chopped
  • 3/4 cup caster sugar
  • 4 eggs
  • 1 lemon, finely grated zest
  • 1 tablespoon lemon juice
  • 2/3 cup cream
  • 1/4 cup plain flour
  • ground nutmeg, to dust
  • icing sugar, to dust
  • thick cream, to serve

Method

Lemon bistro cheesecake
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease a 23cm springform pan.
  • 2
    Sift flours together into a large bowl. Rub in butter using fingertips, until mixture resembles breadcrumbs. Stir in sugar. Gradually mix in enough juice to form a pliable dough. Wrap in plastic wrap. Chill 30 minutes.
  • 3
    Roll out pastry between 2 sheets of baking paper to fit pan. Ease into pan to line base and sides. Trim edges. Rest in fridge 10 minutes.
  • 4
    Prick base with a fork, line with baking paper and fill with beans or rice. Bake 10 minutes. Remove paper and beans. Allow to cool.
  • 5
    To make filling: in a bowl, using an electric mixer, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition. Blend in zest, juice. cream and flour, until smooth.
  • 6
    Pour into case. Bake 50-55 minutes. Allow to cool completely. Dust with ground nutmeg and icing sugar. Slice into wedges. Accompany with thick cream.

Notes

You can prepare the pastry in a food processor. Rest at least 1 hour, if prepared this way.

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