Lemon Cheesecake

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


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (129.2 g)
  • Calories 370.9
  • Total Fat - 18 g
  • Saturated Fat - 7 g
  • Cholesterol - 202.8 mg
  • Sodium - 442.2 mg
  • Total Carbohydrate - 43.5 g
  • Dietary Fiber - 1 g
  • Sugars - 29.5 g
  • Protein - 9.4 g
  • Calcium - 92.9 mg
  • Iron - 3.2 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 180C/160C fan-forced.

Step 2

Grease a 6cm-deep, 20cm round (base) cake pan and line base and side with baking paper.

Step 3

Using an electric mixer, beat cake mix, eggs, 125 grams cream cheese and 1/4 cup water for 2 minutes or until smooth and then pour mixture into prepared pan and level top with a spatula and bake for 35 to 40 minutes or until a skewer inserted into centre of cake comes out clean and then let the cake stand in pan for 5 minutes and turn, top‑side up, onto a wire rack.

Step 4

While cake is warm, push the end of a wooden spoon into the top of cake to make deep holes, about 2cm apart, being careful not to push the whole way through the cake and then let it cool completely.

Step 5

Using an electric mixer, beat remaining cream cheese until light and fluffy and then add lemon curd and beat until well combined. Spoon mixture into a snap-lock bag and snip off 1 corner and pipe cream cheese mixture into holes in cake.

Step 6

Stand for 2 minutes and pipe more mixture into holes, if necessary and then thinly spread cake top with any remaining cream cheese mixture and refrigerate for 10 minutes.

Step 7

Whisk icing sachet, from cake packet with icing sugar and 1 tablespoon hot water until smooth and just spreadable, adding a little extra hot water if needed and then spread icing over top of cake and refrigerate for 20 minutes before servlng.

Tips & Variations


No special items needed.

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