Recipe: Baked lemon cheesecake

The final recipe I’m sharing as part of the Belmont Forum Christmas recipes is my baked lemon cheesecake. It’s also one of the first ever dishes I made that I was truly proud of! Make this cheesecake ahead of time and keep it in the fridge before serving. The buttery crust and the creamy filling are the perfect indulgence with some fresh berries to cut through the sweetness. This is always a real crowd pleaser.

Sometimes the cake might crack on top, but the great thing is since you’re covering it with berries you can usually hide the flaws. But if you bang it down enough to get rid of the air bubbles and leave it in the oven to cool, you should be able to avoid any major cracks forming.

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4 Comments

  • Reply
    aweekendchef.com
    26 December 2014 at 3:26 am

    Yummm – what a great summer dessert! The lemons are falling off our tree outside, so this could be a good way to use one or two of them. Happy holidays Kristy 🙂

  • Reply
    Queen of Bad Timing
    27 December 2014 at 1:31 am

    This dessert is always a fool proof crowd pleaser – and so easy to make! Hopefully you enjoy it if you do make it! Merry Christmas x

  • Reply
    Martine @ Chompchomp
    5 January 2015 at 1:15 am

    Your recipes always look so gorgeous, you really have a talent for food styling lass! Do you tend to binge on the end results afterward like we do? I find that is half the fun of recipe development!

  • Reply
    Queen of Bad Timing
    5 January 2015 at 5:36 am

    Oh no, I feel so amateur compared to all you clever kids! I definitely binge afterwards, it's what keeps me amped through the whole process x

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