Classic Lemon Cheesecake

Serves 8-10

200g

Gilchesters Pizza & Ciabatta Flour


30g

Gilchesters Double Milled Semolina


80g

Caster sugar


150g

Unsalted butter, melted


330g

Cream cheese, softened


600g

Ricotta


4

Eggs


295g

Caster Sugar


60ml

Lemon juice


2tbsp

Lemon rind


½ tsp

Vanilla extract


1½ tsp

Cornflour


1½ tbsp

Water


250ml

Single (pouring) cream, whipped


Method

Preheat the oven to 150 °C. Place the flour, sugar, and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly greased 23cm round springform tin lined with non-stick baking paper. Bake the base for 30 minutes or until golden and just cooked. Set aside.

To make the filling, place the cream, cheese, ricotta, eggs, sugar, lemon juice and rind, and vanilla in a food processor and process until smooth. Place the cornflour mixture into the cheese mixture and mix to combine. Pour over the cooked base and bake for 1 hour and 10 minutes or until light golden and just set.

Turn the oven off and allow to cool in the oven with the door closed. Refrigerate for 1 hour or until cold. Top with the cream to serve.

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