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  • Writer's pictureJessica’s Delicacies

Lemon Cheesecake with Biscoff base!

Cheesecake has to be one of my all time favourite desserts! This baked cheesecake is light, creamy and simply divine. I hope you all think so too!

Ingredients -

(Biscuit Base)

150g lotus Biscoff biscuits.

60g unsalted melted butter.

(Cheesecake filling)

300g full fat cream cheese - room temperature.

100g granulated sugar.

2 tbsp all purpose flour.

120ml double cream - room temperature.

2 tbsp freshly squeezed lemon juice.

1 tbsp lemon zest.

1 tsp vanilla extract.

2 medium eggs - room temperature.

Optional -

Lemon curd. Whipped cream.

Directions -

Biscuit base:

  1. In a food blender, blitz the 150g of biscuits until a fine crumb.

  2. Melt the 60g of butter in the microwave using 30 second intervals. Pour the butter in the blender and blitz the biscuit crumbs again until it becomes a wet sand consistency.

  3. Pour the biscuit base into a lined and greased 9 inch springform pan.

  4. Cook in the oven for 10 minutes (160 degrees conventional).

  5. Take out of the oven when cooked and allow to cool.

  6. Turn the oven down to 145 degrees. Move onto making the cream cheese base.

Cheesecake filling:

  1. Mix together the cream cheese and sugar until well combined and smooth.

  2. Add in the double cream and vanilla extract. Mix to combine.

  3. Add in both the eggs and mix to combine.

  4. Add in the lemon juice and lemon zest and lastly the plain flour. Mix to combine.

  5. Make a water bath. Put the springform pan inside another pan to stop water from touching the biscuit base.

  6. Place the pan inside a large tray and fill with hot water. I usually put in enough water that it reach half way up the pan.

  7. Pour the cheesecake filling into the springform pan and carefully place the cheesecake in the oven.

  8. Cook for an hour or until the cheesecake no longer wobbles when you shake it.

  9. Once cooked, turn the oven off and close the oven door. Leave the cheesecake in the oven for an additional 15 minutes.

  10. After the 15 minutes are up, crack open the oven door and leave the cheesecake a further 10 minutes. Allowing the cheesecake to cool slowly prevents cracking.

  11. Once the 10 minutes are up place the cheesecake on the side to cool for another 10 minutes before placing in the fridge.

  12. Leave the cheesecake in the fridge for up to 6 hours or overnight to ensure it’s properly set.

Optional -

You can either cover the cheesecake with lemon curd (good idea if you’ve had a cracking or browning mishap!) or add whipped cream if you like. However the cheesecake is perfectly delicious on its own. I hope you all enjoy this recipe!

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