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The Best Ever Lemon Cheesecake
The Best Ever Lemon Cheesecake
- Publication
Have you ever had gooey lemon butter? If not, you need this zesty lemon filling in your life! Fans of lemony, tangy cheesecake; you have to give this recipe a go. It's a simple, delicious, citrusy zesty delight, perfectly balanced by smooth cream cheesecake.
Ingredients
For the Cake:
- 200g sugar
- 1 lemon zest
- ⅛ teaspoon salt
- 1 egg
- 225g butter
- 3 tablespoon lemon juice
- 335g plain flour
- 2 ½ teaspoon baking powder
For the Filling:
- 225g cream cheese
- 250g icing sugar
- Salt
- 2 egg yolks
- 2 tablespoons lemon juice
- 1 lemon zest
Method
- Combine sugar and lemon zest together and rub them together by hand.
- Add salt, lemon juice, egg, melted (cooled) butter in a bowl and whisk. Add flour and baking powder and fold through, spread the batter evenly into a greased pan. Set aside.
- For the filing, Whisk the softened cream cheese and icing sugar until smooth. Add the egg yolks, lemon juice, lemon zest and whisk until smooth.
- Press down the centre of the cake batter to create a well, pour in the filling, do not allow it to spread to the side or it will burn.
- Bake at 170C for 45-55 minutes in a 8 inch cake pan. Allow to cool and dust with icing sugar! Enjoy.
