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Baked Lemon Cheesecake, Caramelized Sugar And Poached Berries

Baked Lemon Cheesecake

Baked Lemon Cheesecake, Caramelized Sugar and Poached Berries
Prep Time 20 minutes
Cook Time 50 minutes
Setting Time 12 hours
Total Time 13 hours 10 minutes
Course Dessert
Cuisine New Zealand
Servings 12 People
Calories 788 kcal


Biscuit Base

  • 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

Cheesecake Topping

  • 2 each Lemons - thinly sliced
  • Castor sugar - for caramelizing

Poached Berries

  • 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


Biscuit Base

  • 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.      
    Cheesecake Biscuit Base

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.
    Lemon Baked Cheesecake Mixture
  • 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.
    Lemon Baked Cheesecake Uncooked

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.
    Cooked Lemon Baked Cheesecake
  • 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.  
    Cooked Lemon Baked Cheesecake

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.
    Lemon Baked Cheesecake Finished

Poached Berries

  • 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.
    Baked Lemon Cheesecake, Caramelized Sugar And Poached Berries


Keywords Cheesecake, Fresh Blueberries, Lemons, Winter