What’s your favourite flavour cheesecake? My husband’s is definitely lemon so this Baked Lemon Cheesecake sure was a hit in our house! Combining cream cheese, delicious Rachel’s Organic Greek Style Lemon Yogurt, zingy lemon and lemon curd made this cheesecake rich, creamy and absolutely delicious.
I don’t often make baked cheesecakes but when the nice folks at Rachel’s asked me to try their new Organic Greek Style Lemon Yogurt – and gave me a baked lemon cheesecake recipe to make with it – I jumped at the chance. I’ve been a fan of Rachel’s organic yogurts for a long time now and I always love trying their new products.
Rachel’s Organic Greek Style Lemon Yogurt is delicious served straight from the pot for breakfast or with fruit for an easy dessert but it’s also a great ingredient in cooking and baking. It would be wonderful in my Lemon and Ginger Cupcakes and would give my Apple Cinnamon Yogurt Cake a delightful lemony twist. And my goodness does it shine in this Baked Lemon Cheesecake!
The crust is made of Hobnob biscuits but you could easily use graham cracker crumbs or even ginger cookies instead. UK grocery stores routinely stock lemon curd, a delicious lemony spread, but if you can’t find it locally you can make it yourself.
A couple of tips from the folks at Rachel’s – use a potato masher for an even finish when pressing the crust mixture into the tin. I actually made extra crust mixture as my cake tin was 23 cm instead of the 20 cm one the recipe called for. I had to cook the baked lemon cheesecake at the lower temperature for slightly longer than the recipe suggested – when the timer got to 25 minutes there was more than a slight wobble in the middle! I left it for another ten minutes but that may have been a bit too long as my cheesecake did have some cracks when it cooled. It seriously did not affect the flavour though – my husband said that this Baked Lemon Cheesecake is the most delicious he has ever eaten!
- 85 grams butter, melted
- 140 grams oat biscuits, crushed (I used McVities Hobnobs)
- 1 tablespoon granulated sugar
- 3 x 300 gram packages full fat soft (cream) cheese
- 175 grams golden caster sugar
- 120 grams plain flour
- 1 teaspoon vanilla extract
- 1 lemon, juice and zest
- 3 large eggs plus 1 yolk
- 280 grams Rachel's Greek Style Lemon Yogurt
- 60 grams lemon curd
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Line the base of a 20 cm spring form cake tin with parchment paper.
- Brush the sides with a little melted butter to grease.
- To make the cheesecake base, mix the melted butter with the crushed biscuits and granulated sugar, stirring well to ensure the crumb is moistened by the butter.
- Press the mixture into the bottom of the cake tin.
- Using a food mixer with a paddle attachment, beat the soft (cream) cheese until smooth and creamy.
- Gradually add the caster sugar.
- Fold in the flour, vanilla extract, lemon zest and juice.
- Be sure to scrape down the sides of the bowl to incorporate all the ingredients. You want a smooth, glossy mixture.
- Beat in the eggs, one at a time, followed by the egg yolk. Continue to scrape down the sides of the bowl between each addition.
- Whisk in the yogurt. Be careful not to over blend. The mixture should be light and airy.
- Pour the mixture over the crust in the tin, level the surface and place the tin on a baking tray.
- Use a teaspoon to drop small blobs of lemon curd over top of the cheesecake mixture in a circular fashion.
- Carefully draw a knife through the cheesecake mixture in a swivel formation to make lemon curd swirls.
- Bake for 10 minutes.
- Reduce the oven temperature to 110°C/225°F/Gas Mark 2 and bake for a further 25 minutes.
- When the cheesecake has just a slight wobble in the middle (I had to bake it a bit longer) turn off the oven and leave the cheesecake inside for 2 hours to cool down.
- After the 2 hours cooling, place the cheesecake in a refrigerator to chill overnight.
- Do not remove from the pan until just before serving.
- Serve with cream, whipped cream or ice cream - and I think some raspberries would make a lovely addition as well!
Preparation & Cooking time: 1 hour plus 2 hours cooling, then overnight chilling in the fridge
Disclosure: I was sent vouchers to purchase samples of Rachel’s Organic Yogurt.