Baked Lemon Cheese Cake
Baked Lemon Cheese Cake
serves 8
250g plain sweet biscuits
100g butter, melted
750g cream cheese, at room temperature
3/4 cup caster sugar
3 eggs at room temperature
1 egg yolk
150g sour cream
2 tsp grated lemon zest
1/4 cup lemon juice
whipped cream for decorating
Assorted fruits for decorating
Nuts & Bolts
1. Grease and line base of a round spring form pan with baking paper.
Process biscuits in food processor to make fine crumbs. Add butter, process to combine. Transfer to prepared pan. Press crumb mixture evenly over base and sides of pan. Chill crumb mixture 30 minutes to set.
2. Preheat oven to 160C. Using an electric mixer, beat cream cheese and sugar in a medium bowl until combined. Add eggs one at a time, beating well after each addition. Stir in sour cream, zest and juice. Pour mixture into prepared biscuit shell.
3. Place pan on a baking tray. Bake 45-50 minutes, or until just set at centre.
4. Remove from pan, transfer to a serving plate. And decorate.
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.