Baked Lemon Cheesecake with Candied Lemons

Method

Method:

For Cake:

– Preheat oven to 150°

– Finely blitz biscuits in blender and add melted butter

– Add to mixture to a greased springform pan, press down firmly and refrigerate for 15 minutes

– Beat together softened cream cheese, sugar and Lemon zest until smooth and creamy

– Slowly add 1 egg at a time, careful to not over mix, and add the fresh lemon juice

– Pour mixture on-top of biscuit mixture in pan and place in oven

– Bake for approximately 50 minutes until set (but may be wobbly)

– Allow to cool in the oven and then refrigerate before serving with cream and candied Lemons.

For Candied Lemons:

• Add water, sugar and lemon juice to a pan and bring to a rolling boil on stove
• Slice lemons thinly and add to pan
• Turn down the heat and allow to simmer for 10 minutes, flipping if required

Notes:

• Great to prep the night before required 
• Careful not to cover when cooling in the fridge to avoid sweating of the cake