Baked lemon cheesecake
- April 2015
- Serves 8-10
- 2 hours, plus cooling and chilling
This baked lemon cheesecake recipe has been adapted from Eliza Acton’s cookbook, published in 1845. The recipe’s update is based on a modern classic – New York cheesecake.
- 44g (26.5g saturated)
- 41.7g (29.8g sugars)
For 10 servings
The cheesecake will benefit from a night in the fridge. You can eat it just cooled, but it will be harder to cut cleanly.
Make it up to 2 days ahead, then take out of the fridge 1-2 hours before serving. Make the caramelised lemons the day before (see step 1).
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