Crustless Baked Lemon Cheesecake

10
Servings
60m
Prep Time
45m
Cook Time
1h 45m
Ready In


"From our weekday newspaper The West Australian. Have not included in times for the returning of the cheesecake to an oven that is off and door slightly ajar or the chill time in the refrigerator."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (282.9 g)
  • Calories 662.8
  • Total Fat - 45.9 g
  • Saturated Fat - 23.3 g
  • Cholesterol - 561.9 mg
  • Sodium - 430.6 mg
  • Total Carbohydrate - 42.4 g
  • Dietary Fiber - 1.1 g
  • Sugars - 33.5 g
  • Protein - 22.1 g
  • Calcium - 188.3 mg
  • Iron - 2.8 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C/160C fan forced and grease a 22cm springform pan and then line the base and side with baking paper and place in a baking dish.

Step 2

Use electric beaters to beat the cream cheese, sugar and vanilla in a large bowl until smooth and then add the eggs, 1 at a time, beating well after each addition and now add the cream and flour and beat until smooth.

Step 3

Pour the cream cheese mixture into the prepared pan and top with the lemon curd and use the back of a spoon to swirl the curd through the cream cheese mixture to create a marbled effect and then pour enough boiling water into the baking dish to come halfway up the side of the pan and bake for 1 hour or until just set in the middle and turn off the oven.

Step 4

Remove the cheesecake from the baking dish and return cheesecake to the oven with the door slightly ajar until cooled completely.

Step 5

Place the cheesecake in the fridge for 2 hours or overnight to chill.

Step 6

Top the cheesecake with whipped cream, extra lemon curd, and lemon slices and rind, if using, to serve.

Tips & Variations


No special items needed.

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