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Classical Baked Cheesecake


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Classical Baked Cheesecake 0 Picture


  • 125 g. graham cracker crumbs
  • 3 T. margarine, melted
  • 500 g. cream cheese
  • 3/4 c. castor sugar
  • 1 lemon rind, finely grated
  • juice of 1 lemon
  • 3 eggs
  • 300 ml cream



Step 1

Combine graham cracker crumbs and melted margarine. Press firmly into base of a 20 cm spring form pan. Refrigerate until firm. Beat cheese and sugar together until smooth. Thoroughly beat in lemon rind, juice and eggs. Gently blend in cream. Pour into prepared pan. Bake at 160º C (325º) for 35 minutes. Turn off oven. Leave cheesecake undisturbed in oven for a further 30 minutes. Allow to cool. Chill in refrigerator for several hours. Decorate as desired with fresh fruit and cream.

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