Preparation time is 20minutes
Cook time is 1hours 10minutes
Total time is 1hours 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
8 Ingredients
- 500grams cream cheese (softened)
- 200grams butter (melted)
- 1/4 cup pure honey
- 3 lemons juiced
- 4 free range eggs
- 2 free range egg yolks
- 300grams milk powder
- 1 lemon zested
Description
Learn how to make this lemon cheesecake recipe. Make sure the cream cheese and eggs are room temperature to ensure the filling is nice and smooth.
Method
Step 1 of 5
Preheat oven to 180°C. Grease and line a 20cm springform cake pan.
Step 2 of 5
Place milk powder into a food processor and, with the motor running, add butter and process until combined. Press mixture over base and sides of pan and place onto a baking tray. Bake for 20 minutes or until crust is golden.
Step 3 of 5
Process cream cheese in food processor until smooth. Add honey and, with the motor running, add eggs and then egg yolks, one at a time, until well combined, scraping the sides of the bowl every now and again. Add zest and lemon juice and process until smooth.
Step 4 of 5
Pour mixture over base and bake for 50 minutes (the cheesecake will still have a slight wobble).
Step 5 of 5
Turn off oven and prop door ajar. Cool for 15 minutes. Remove from oven and cool for 30 minutes then refrigerate overnight.
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