Baked Lemon Cheesecake

A rainy day, still a bit cold in Hong Kong.  A Saturday free from hectic work.  I should have gone back to the office to work in quiet but haven’t prepared yet.  Well, perhaps in an hour I should set my steps out of home.

Got lemon at home and cheese.  Let’s try another recipe from Tony Wong.  He used Oreo biscuit to decorate the lovely lemon cheesecake.  My twist is coffee biscuits.  Don’t look the same!  One more difference is I forgot about the sour cream.  Don’t mind, less calories.  Why not?

360g cream cheese           
75g sugar
26g corn starch
4 eggs
Juice and zest of 1.5 lemon
1 tsp Vanilla essence
9 pieces of Coffee biscuit

18cm cake pan      oven temp. 140°C

Brush the tip of the coffee biscuits and stick on the bottom of the cake pan

Beat cream cheese, sugar and corn starch until smooth.  Add egg one each time and mix well

Add vanilla essence, lemon juice and zest.  Bake in a preheated oven for 45 to 50 minutes

It looks a bit plain.  Randomly lay lemon flakes and blueberry.  Wow, much nicer and appealing. 

Without the sour cream, the cake is richer.  The smoothness, chunky feel and lemony taste.  Heavenly.

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2 thoughts on “Baked Lemon Cheesecake

  1. It is the most super delicious lemon cheese cake I ever have.
    The cake has layers of tasting, starting from a light lemon smell, with a slight chesse/lime mix melting and finally with a refreshing sweet lemon skin taste.

    Best Cheese Cake in HK. I want to say in the world but I am sure Meyan can do a breakthrough next time and I will be out of vocabulary for my compliment.

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