About this recipe:This lemon cheesecake is the simplest baked cheesecake recipe I know. It is absolutely delicious and almost 100% fail-safe. If you don't have lemon extract to hand, you can simply omit it, though you'll lose a bit of lemon flavour.
300g digestive biscuits
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
125g unsalted butter, melted
750g cream cheese
200g caster sugar
1 tablespoon grated lemon zest
2 tablespoons lemon juice
4 large eggs, lightly beaten
300ml single cream
2 teaspoons pure vanilla extract
1 teaspoon lemon extract
1 teaspoon sugar
1/2 teaspoon cinnamon
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Preheat oven to 160 C / Gas 3. Grease a 21cm springform cake tin (if you don't have a springform tin you can use a deep pie dish, you'll just have to serve the cheesecake from the dish).
Finely crush the biscuits (easiest if you do this in a blender or food processor but can be done by hand) and combine with the ground cinnamon and nutmeg, then stir through the melted butter.
Press biscuit mix into the bottom of the tin and place in freezer for 15-20 minutes until firm.
Beat the cream cheese until it is softened (using electric mixers definitely makes this easier), then beat in the caster sugar until combined and the mixture is smooth.
Stir the zest through the lemon juice then add to the cream cheese mixture, beating until just combined.
Combine the eggs, cream, vanilla and lemon extract by lightly whisking them together, then add this to the cream cheese mixture, beating as you go, until smooth (though don't over beat the mixture as to much air will cause the centre to collapse when baking).
Pour mixture over the prepared digestive digestive biscuit base then sprinkle the top with cinnamon sugar (1 teaspoon sugar combined with 1/2 teaspoon cinnamon).
Bake for 1 hour in centre of the oven, or until cake is firm to touch.
Remove from oven and allow to cool (usually 2+ hours) then refrigerate cheesecake for 4+ hours.