Baked cheesecake is a safe bet, although if we combine it with lemon, the result is impressive. This cake on its own is delicious, but I like to accompany it with lemon cream to give it an even more acidic touch. It also combines great with any red fruit.
For this type of baked cheesecake, it is very important not to overbeat the mixture so that, when baking, it does not create cracks on the surface. It is also important to respect baking and cooling times. By following these tips, the result will be perfect!
Recipe information
- Preparation time: 20 minutes
- Cooking time: 1 hour and 30 minutes
- Total time: 1 hour and 50 minutes
- Rations: 8
- Category: dessert
- Type of cuisine: international
- Calories per serving (kcal): 512
Ingredients for baked lemon and cheese cake for 8 people
For the cheesecake:
- 100 ml whipping cream (minimum 35% fat)
- Juice of 1 lemon
- 600 g cream cheese
- 200 g white sugar
- Zest of 1 lemon
- 2 eggs M
- 35 g of corn flour (Maizena type)
For the lemon cream to decorate:
- Juice of 1 lemon
- Zest of 1 lemon
- 1 egg M
- 100 g white sugar
- 25 g unsalted butter
Necessary utensils
- Detachable mold of 15 cm diameter
How to make baked lemon cheesecake
This recipe consists of two different preparations. Although you can only prepare the lemon cheesecake without the lemon cream, the latter provides a very interesting contrast of flavors.
How to prepare lemon cheesecake
We mix the 100 ml of whipping cream with the juice of one lemon, this way we get a homemade sour cream that will help us have a velvety texture in the cheesecake. We reserve.
We put the 600 grams of cream cheese in a bowl along with the 200 grams of white sugar and the lemon zest, and mix well until we have a homogeneous cream.
Add the two M eggs and mix well.
We add the 35 grams of corn flour and beat until completely integrated.
Finally, we add the cream and lemon juice mixture that we had reserved, and mix well.
We preheat the oven to 180 ºC. We grease and line the base of the 15 cm removable mold with baking paper.
Pour the cheese mixture into the mold and smooth the surface. We bake for 20 minutes at 180ºC and then we bake for 1 more hour, at 120ºC. After the baking time has passed, we let the cake cool completely in the turned off oven. Remove from the oven and place in the refrigerator for a minimum of 4 hours.
How to prepare lemon cream
We put the juice and zest of 1 lemon, 1 M egg and 100 grams of white sugar in a saucepan, and mix until integrated. Cook over medium heat, stirring constantly, until it thickens.
When the mixture has thickened, remove from the heat and put in a bowl. We add 25 grams of butter and mix until integrated.
Once the butter is integrated, we reserve until ready to serve. We keep cold. We serve the cake accompanied by a spoonful of lemon cream to taste.
Easy Preparation Summary
- We mix the cream and lemon juice
- We beat the cream cheese, sugar and lemon zest
- We add the eggs
- We add the corn flour
- We add the cream and lemon mixture
- We preheat the oven to 180 ºC. We grease the mold and line the base with baking paper.
- We bake first 20 minutes at 180 ºC and then 1 hour at 120 ºC
- We mix the lemon cream ingredients, except the butter, and put it on the heat to thicken.
- Remove from heat, add butter and mix well.
- We reserve the lemon cream and serve with the cake
