Crustless Baked Lemon Cheesecake Recipe

For a twist on your standard cheesecake, take the crust off! This light and bright lemon version is the perfect bake for afternoon tea.

The ingredient of Crustless Baked Lemon Cheesecake Recipe

• 750g cream cheese at room temperature chopped
• 315g 11 2 cups caster sugar
• 3 teaspoons vanilla bean paste
• 5 eggs
• 410ml 1 2 3 cups thickened cream
• 100g 2 3 cup plain flour
• 75g 1 4 cup bought lemon curd plus extra to serve
• whipped cream to serve
• lemon halves thinly sliced to serve optional
• thinly sliced lemon rind to serve optional

The Instruction of crustless baked lemon cheesecake recipe

• preheat oven to 180c 160c fan forced grease a 22cm springform pan line the base and side with baking paper place in a baking dish
• use electric beaters to beat the cream cheese sugar and vanilla in a large bowl until smooth add the eggs 1 at a time beating well after each addition add the cream and flour beat until smooth
• pour the cream cheese mixture into the prepared pan 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 pour enough boiling water into the baking dish to come halfway up the side of the pan bake for 1 hour or until just set in the middle turn off the oven remove the cheesecake from the baking dish return cheesecake to the oven with the door slightly ajar until cooled completely
• place the cheesecake in the fridge for 2 hours or overnight to chill
• top the cheesecake with whipped cream extra lemon curd and lemon slices and rind if using to serve

Nutritions of Crustless Baked Lemon Cheesecake Recipe

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation