Classic Baked Lemon Cheesecake

Classic Baked Lemon Cheesecake
15 Mins
Prep time
60 Mins
Cooking time
Serves 10

What you need

  • 1 1/4 cups sweet biscuit crumbs
  • 70g butter, melted
  • 750g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup caster sugar
  • 2 x 55g eggs, lightly beaten
  • Grated rind and juice of 1 lemon
  • 1 tablespoon flour
  • icing sugar, for dusting

How to make it

  1. COMBINE biscuit crumbs and butter and press into the base of a greased and lined 22cm springform tin. Chill.
  2. BEAT PHILLY and sugar using an electric mixer until smooth. Add eggs, one at a time, and beat until smooth. Stir in lemon rind, juice and flour.
  3. POUR mixture into prepared base and bake at 150°C for 45 minutes or until slightly wobbly in the centre. Allow to cool in oven with door ajar, then chill. Serve dusted with icing sugar.