Baked Lemon Cheesecake

Updated: Sep 21, 2019

The Base  – Yes, this is my go-to base, you’ll see it feature a few times here on The Food Nest 1 cup of desiccated coconut 1 cup of GF standard Edmonds flour 1 cup of brown sugar 100g of melted butter

Melt butter and then combine all base ingredients in a large bowl. Bake in a round tin at 180 deg for approx. 15 mins.

Remove from oven and let it cool – do not remove it from the tin!

Cheesecake Mixture

1 large lemon (zest and juice) 250 grams of cream cheese (not lite) 2 free range eggs. 1/2 a cup of icing sugar

Mix Cream Cheese and Eggs together until smooth (you can do this in a blender or by hand) Grate the zest of one Lemon into the mix, add the juice from the Lemon, along with the Icing Sugar and continue to mix until combined.

Pour over your biscuit base, and bake at 180 deg for approx 30 minutes, or until the top has a light golden tone to it.

I like to store this in the fridge if we’re not eating it straight away. You can serve this hot or cold, with loads of Vanilla Ice Cream or Cream, or on its own as a slice on the go.