- Prepare the Crust:
- Preheat your oven to 160°C (320°F).
- Crush the graham crackers or digestive biscuits into fine crumbs using a food processor or a rolling pin.
- Mix the crumbs with melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the base of a 9-inch springform pan. Chill in the fridge for 10 minutes.
- Make the Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating gently after each addition.
- Fold in the heavy cream, lemon juice, lemon zest, cornstarch, and vanilla extract. Mix until combined, but don’t overbeat to avoid cracks during baking.
- Bake the Cheesecake:
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Chill:
- Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes.
- Remove the cheesecake and cool it completely at room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Serve and Enjoy:
- Carefully remove the cheesecake from the springform pan.
- Garnish with lemon slices, whipped cream, or a sprinkle of powdered sugar if desired. Slice and serve!
🌟 Tips:
- For extra lemon flavor, use a mix of lemon zest and extract in the filling.
- To avoid cracks, use a water bath during baking by placing the springform pan in a larger pan filled with hot water.
Enjoy your luscious Homemade Baked Lemon Cheesecake!
