I’m very happy to share with you guys the recipe of a fresh and lemony cheesecake. I admit I’m no expert when it comes to cheesecake making, but I think this recipe turned out so good and is truly worth sharing. Besides the ingredients, all that you will be needing is some patience and an adventurous spirit 🙂
As well, it is worth noting that in this recipe I went for a less orthodox cheesecake base using an almond shortbread dough instead of the rather classical biscuit and butter base. And though cheesecake has been properly cooled after baking, its surface had some little cracks in the centre, however having this beautiful kiwi topping magically made all cracks disappear 😉
1/2 quantity of shortbread dough (recipe here)
3 eggs, at room temp
3/4 cup caster sugar
zest of one lemon
1/3 cup lemon juice
1 tsp good quality vanilla extract
2 tbsp corn flour
300 g cream cheese
260 ml double cream, whipped till light and fluffy
3 kiwis, peeled and thinly sliced
- Preheat oven to 170ºC, and prepare a 20-cm spring cake tin by buttering its base and side, then covering the base with baking paper.
- Roll the dough into an about 20-cm diameter round shape. Move it into the prepared cake tin making sure it is well covering the tin base.
- In a large bowl, beat the eggs, sugar, lemon zest and juice, vanilla, flour, cream cheese till mixture is smooth and well combined. Gently add in the whipped cream and beat just enough to get a smooth and well combined filling. Don’t over beat the mixture.
- Pour the filling into the prepared tin and over the shortbread dough base and bake in the preheated oven for about 60 – 70 minutes. Turn off the oven, and allow the cheesecake to cool completely in the oven with door ajar.
- Refrigerate the cheesecake while still in the cake tin for a few hours, or preferably over night.
- Gently remove the cheesecake from tin and remove the baking paper. Move to the serving plate. Decorate with the kiwi slice. Keep refrigerated till ready to serve. Enjoy!