Cathy's Cheesecake

    4 hours 40 min

    I love this cheesecake recipe. It's the only one I've found with a shortcrust pastry. This takes a bit of effort, but is well worth the time.

    27 people made this

    Serves: 12 

    • 125g sifted plain flour
    • 4 tablespoons caster sugar
    • 1 teaspoon lemon zest
    • 110g butter
    • 1 egg yolk, beaten
    • 1/4 teaspoon vanilla extract
    • 550g cream cheese
    • 1/8 teaspoon vanilla extract
    • 1/2 teaspoon lemon zest
    • 1 1/2 tablespoons plain flour
    • 1/8 teaspoon salt
    • 125g caster sugar
    • 2 eggs
    • 1 egg yolk
    • 2 tablespoons whipping cream

    Prep:30min  ›  Cook:1hr10min  ›  Extra time:3hr cooling  ›  Ready in:4hr40min 

    1. Preheat oven to 200 C / Gas 6.
    2. To make the shortcrust base: Combine 125g of the flour, 4 tablespoons of the sugar and 1 teaspoon grated lemon zest. Rub in the butter until the mixture resembles coarse crumbs. Stir in the beaten egg yolk and 1/4 teaspoon vanilla. Pat 1/3 of the mixture into the bottom of one 23cm springform cake tin with the sides removed. Bake at 200 C / Gas 6 for 6 minutes. Let cool then butter sides of tin and attach to bottom. Pat the remaining mixture evenly on the sides to a height of 5cm.
    3. To make the filling: Preheat oven to 260 C / Gas 9. Stir cream cheese to soften, then beat until fluffy add 1/8 teaspoon vanilla and 1/2 teaspoon grated lemon zest.
    4. Mix 1 1/2 tablespoons flour, 1/8 teaspoon salt and the remaining sugar together. Gradually blend this mixture into the cream cheese mixture. Add the eggs and the egg yolk one at a time, beating well after each one. Gently stir in the double cream. Pour mixture over the prepared base.
    5. Bake at in the preheated oven for 5 to 8 minutes or until top edge of crust is golden. Reduce heat to 100 C / Gas 1/4 and continue baking for 1 hour. Remove cake from oven and cool in tin for at least 3 hours. Remove sides of tin to serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (20)


    Frankly, this cheesecake is exquisite! I'm one of those cheesecake buffs, who will bake and bake until I find the one that suits my palate, and this recipe steals the show. Birdlady,(previous comment), try the recipe again, you'll surprise yourself. I tip my hat off to you Cathy, well done! Aloha!  -  27 May 2001  (Review from Allrecipes US | Canada)


    This was the best cheesecake I have ever had. It was easy to make, had easy ingredients, and came out wonderful. It was light, creamy, and just sweet enough. Everyone loved it and I plan to make 2 for Christmas! Try this will not be sorry.  -  29 Nov 2002  (Review from Allrecipes US | Canada)


    Tasted wonderful, but for some reason, mine didn't rise. It was only a little over an inch tall, but it was tasty.  -  09 Apr 2001  (Review from Allrecipes US | Canada)