Baked lemon cheesecake
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Easy - May 2015
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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.
Nutrition: per serving
- Calories
- 586kcals
- Fat
- 44g (26.5g saturated)
- Protein
- 6.7g
- Carbohydrates
- 41.7g (29.8g sugars)
- Fibre
- 0.2g
- Salt
- 0.7g
For 10 servings
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delicious. tips
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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