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Baked Lemon Cheesecake
Baked Lemon Cheesecake, Caramelized Sugar, And Poached Berries
My Creative Thought Process
Every good chef has a repertoire of recipes or signature dishes this is one of mine. This is hands down my wife’s favorite dessert that I have ever created. The original cheesecake was made with lemongrass and pandan leaf.
The idea came from a very talented Burmese chef I worked with many years ago. Over time I have evolved the cheesecake into this recipe.
Everybody loves it, adding thinly sliced lemon and using castor sugar to caramelize the top just adds that element that lifts the baked lemon cheesecake to another level.
I have done other versions where I have used limes, oranges, and kiwifruit. Also, I have used the fruit Durian, yeah Durian if you’ve ever eaten the fruit before you will understand.
I had to cook it first and pass it through a sieve as it’s very fibrous. I have always preferred baked cheesecakes to cold-set cheesecakes as they have a much better flavor.
I like to use Meyer lemons, versatile and good for sweet or savory dishes. They usually have a good amount of juice in them as well. For the biscuit base I use a plain malt biscuit, if you can’t get malt biscuits, any plain biscuit would be fine.
Food Is Very Subjective
What I like, you might not, and vice versa. Different people have different taste buds – some overly savory flavor orientated.
Others are at the other end of the scale. Some people may want overly spicy, sour, or sweet flavor notes.
There is a cultural aspect that is sometimes overlooked, Halal and Kosher are two that come to mind.
Allergens in today’s world are trending where people make an informed or uninformed lifestyle choice to remove allergens from their diet, gluten, dairy or soy are good examples.
Then there are the people who if they eat a certain food group like peanuts or crustaceans (shellfish) both these foods can induce Anaphylaxis: A life-threatening reaction.
Adequate treatment for anaphylaxis can save lives.
If you suspect that you or anyone are experiencing a severe allergic reaction, seek medical attention as soon as possible.
Symptoms of anaphylaxis include but are not limited to hives, difficulty breathing, and sudden weakness or confusion.
Getting to the point the quantities in this recipe are only a guideline, you can add more or less of any ingredient or omit something altogether.
However in saying that for the best flavor profile and micro-nutrients it is recommended that you follow the recipe and don’t remove too many ingredients.
Larder Stables And Must Have Kitchen Tools
Essential Kitchen Tools – Must Haves
You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.
My Professional Recommendations
Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.
Baked Lemon Cheesecake
- ¾ packet Cookies aka biscuits - plain
- 100 grams Butter - unsalted
Baked Lemon Cheesecake Filling
- 750 grams Cream cheese
- 5 each Lemons - juice only
- 4 each Eggs - size 7
- 150 grams Sour cream
- 120 grams Icing sugar
- 20 grams Corn starch
- pinch Himalayan pink salt
- 2 each Lemons - thinly sliced
- Castor sugar - for caramelizing
- 150 grams Strawberries - frozen
- 150 grams Blueberries - frozen
- 2 each Cardamom pods - green
- 1 each Star anise
- 5 each Cloves - whole
- 2 drops Vanilla essence
- 2 tbsp Castor sugar
- ¼ cup Water
- Pre-heat oven to 140ºC or 284ºF.Firstly, you will need a 23 cm (9-inch) springform tin.Line the base and sides with baking paper, wipe some butter or oil around the inside of the tin so the baking paper will hold to the sides. You will need to crush the biscuits into a fine crumb. I find it easier to do this in a blender.Once the biscuits have been processed into a crumb, melt butter and mix in the biscuit crumbs. Then tip into the tin and press down spreading the crumb out evenly.Place into the fridge while you make the baked lemon cheesecake filling.
- I use a blender to make the baked lemon cheesecake filling.If you don’t have a blender big enough you can use an electric beater with a whisk attachment. Place the cream cheese and freshly squeezed lemon juice into the blender and blend.You will need to stop the blender and get a spatula in there to scrap the sides.This should take about 4 – 5 minutes. Once the cream cheese has broken down, with the blender running add the eggs one at a time, then add the sour cream.Mix until all ingredients are incorporated. By now the mix should be free-flowing.Add in the icing sugar and corn starch, mix for about 2 minutes.
- Remove the cheesecake tin from the fridge and line the bottom and outsides with aluminum foil.Pour in the baked lemon cheesecake filling. The mix will be quite runny, don’t worry that’s normal.
Baking The Cheesecake
- In a baking tray place paper towels or a cloth towel on the bottom.Sit the cheesecake on top of the towels and pour in hot water into the baking tray, about 2 cm (1 inch) deep.Place in the oven for 50 – 55 minutes.
- When the baked lemon cheesecake is done it should still be a bit wobbly in the middle.Let the cheesecake cool and place it into the fridge for a minimum of 12 hours.
Unmoulding The Cheesecake
- When the baked lemon cheesecake is set unmould it.Thinly slice 2 lemons removing any seeds and lay them on top of the cheesecake.Sprinkle the lemon slices with castor sugar and with a blow torch lightly caramelize the lemon slices.
- For the poached berries I’m using frozen berries the blueberries are the last of the ones we picked some months ago.You can use any berries you like, I chose strawberries and blueberries. Place the berries into a bowl.In a pot add the cardamom pods, star anise, cloves, vanilla essence, castor sugar, and water.Bring to the boil and pour over the berries, let the berries steep for 10 – 15 minutes.Remove the spices before serving, it's that easy.
Portioning and Plating
- Portion the cheesecake into 12 even pieces and sprinkle castor sugar over the surface of the baked lemon cheesecake and caramelize with a blow torch. Do this after portioning the baked lemon cheesecake.After caramelizing, let it sit for 1 – 2 minutes so the sugar has time to harden. This will create the effect of glass and when lightly tapped with the back of a spoon it will shatter.This is impressive and will delight and amaze everybody.
Serving Size: 120g Slice Baked lemon cheesecake, caramelized sugar, and poached berries.
Calories 788 | Total Fat 47.9 g | Carbohydrates 69.8 g | Fiber 2.0 g | Protein 15.2 g | Iron 0.9 mg
Watch How I Make A Baked Lemon Cheesecake
My Enjoyment For Your Enjoyment, Benefit, And Value
I create these dishes for your enjoyment, I have fun doing it. After cooking in manic fast pasted environments, cooking at home is relaxing and therapeutic.
If I can add value to your life, giving you ideas for breakfast, lunch, or dinner even children’s meals I will have achieved what I set out to do. All the ingredients in this recipe you can find at your local whole foods or grocery store.
I always try to use organic, free-range, or ethically farmed products, the traceability of the product is also important to me. This usually has a story behind it that I can pass on to my family, friends, customers, and you.
Try this recipe and I hope you enjoy cooking and eating it as much as we did. I believe that recipes are worth nothing until you share them. Let me know how you got on with my baked lemon cheesecake recipe, and also what you think of the flavor.