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Baked lemon & vanilla cheesecake

Forkfuls of creamy flavour collide with a hint of crunch in this scrumptious cheesecake that is truly unforgettable.

Serving: 8-10
Time: 1 hr 30 mins
Difficulty: Easy


  • 75g salted butter
  • 225g digestive biscuits, finely crushed

For the topping:

  • 450g soft cream cheese, at room temperature
  • 250g sour cream
  • 150g caster sugar
  • 4 eggs, separated
  • 50g plain flour
  • 1 vanilla pod, split in half and seeds scraped out
  • 2 lemons, finely grated rind and juice
  • Icing sugar, to decorate
  • Lightly whipped cream, to serve


  1. Preheat the oven to 160°C.
  2. To make the base of the cheesecake, grease a 23cm loose-bottomed cake tin.
  3. Melt the butter in a pan over a gentle heat. Add the crushed biscuits and mix well to combine. Spread the mixture evenly over the bottom of the tin, pressing down with the back of a spoon to flatten into the corners. Chill for 15 minutes to firm up.
  4. Meanwhile, make the cheesecake topping. Place the soft cream cheese, sour cream, caster sugar, egg yolks, plain flour, vanilla seeds, lemon rind and juice in a bowl. Beat together with a handheld electric mixer until smooth and well combined. In a separate bowl, whisk the egg whites until stiff peaks form. Using a large metal spoon. Carefully fold the whites into a cream cheese mixture until just combined.
  5. Carefully pour the soft cream cheese mixture over the biscuit base in the tin. Using a palette knife, spread out evenly to cover the base completely.
  6. Bake for 1 hour or until golden brown and just set. It should be slightly wobbly in the middle so give it a gentle shake. Turn off the oven but leave your cake to cool inside. This prevents it from cracking.
  7. Once cool, carefully remove from the tin and transfer to a flat plate.
  8. To serve, dust the cheesecake with icing sugar and scatter over the pared lemon rind just before serving. Cut into slices and arrange on plates with cream.

Recipe courtesy of Kerrygold.