Belinda's Baked Lemon Cheesecake

Belinda, Richard and Issy came to lunch today. Lovely to catch up with them and trade news, and lovely to eat this delicious cheesecake which Bel brought with her.

Baked lemon cheesecake.

Crust: Mix 85g flour, 40g fine polenta, 50g sugar and 85g butter (melted) all together. I also added a few drips of Sicilian lemon essence. Press into 9"/20cm springform tin. Bake at 150 fan oven for 35 mins til pale gold colour. Cool.



Filling Put these into a blender: 350g cream cheese,150g caster sugar, 4 med eggs,grated zest and juice of 2 lemons, 1 tsp vanilla extract. This will come out bigger than the one I made as I reduced quantities by a third. (200g cream cheese, 100g sugar, 2 large eggs, still 2 lemons - lovely lemony deliciousness.)

Pour over base. Bake for 30-40 mins until slightly risen and just set.

Heat some lemon curd (about 1/3 jar) and pour over cheese cake. Chill overnight.

(The recipe actually says bake for 30 mins, then cool for a few mins, then add 300ml soured cream to the top and bake for 10 more minutes. I didn't do this, as I preferred the lemon curd topping - up to you!)

The crust was quite hard... could try baking this without any crust at all for the gluten-free option.