Baked Citrus Cheesecake With Candied Lemon
A melt-in-your-mouth cheesecake with zesty orange and lemon flavours. This mouthwatering dessert recipe uses marie biscuits for a deliciously delicate base.
Ingredients
- 185g marie biscuits
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 1 3/4 cups caster sugar
- 1 orange, zested
- 3 free range eggs
- 2 lemons
Method
- Preheat oven to 160°C/140°C fan-forced. Grease a 19cm (6.5cm deep) round Wiltshire small rose gold springform pan. Place biscuits in a food processor and process until or until they resemble fine breadcrumbs. Add butter and process until combined. Press mixture over base of pan. Refrigerate for 15 minutes.
- Meanwhile, using a stand mixer, beat cream cheese, ¾ cup sugar and zest together until smooth. Add eggs, 1 at a time, beating until combined. Juice 1 lemon. Add lemon juice to mixture. Beat for 1 minute or until combined. Pour mixture into pan.
- Bake for 50 minutes or until filling is just set (mixture may wobble slightly in centre, but will become firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold.
- Meanwhile, thinly slice remaining lemon into rounds. Bring a medium saucepan of water to the boil over medium-high heat. Remove pan from heat. Add lemon slices and stand for 1 minute. Drain and place slices in a bowl of iced water to cool. Drain. Place remaining sugar and 1 cup water in medium saucepan. Bring to the boil, stirring, or until sugar has dissolved. Add lemon slices and reduce heat to medium-low and simmer slices for 45 minutes (syrup must gently simmer) or until zest is translucent. Using tongs, transfer slices to a baking paper-lined plate and set aside until needed. Cool syrup, then cover and set aside until needed.
- Top cheesecake with candied lemon slices and serve drizzled with a little syrup.
