This post was suppose to be about using up lemons, but when I decided to make a classic baked cheesecake, it got me thinking about when I went traveling overland through the Middle East and I set about trying to order a birthday cake in Pakistan.
As it turned out, it was his birthday the week we were there, so us girls thought, lets cheer him up and make him his favorite meal. Easy, if your at home, easy if we were in Europe, probably easyish in Asia, but not so in Pakistan. But we weren’t deterred, hey, we had mince and cheese pies at the Australian embassy in Pakistan, we must be able to get pasta, tomatoes, cheese and a cheesecake. So we set about our mission and by the end of the day we had procured our ingredients and found a local bakery that were willing to bake a cheesecake for us.
|fyi: Grated lemon rind not grated cheese on this one!|
1⅓ cups (295g) caster (superfine) sugar
¼ cup (60ml) lemon juice
1 tablespoon grated lemon rind
½ teaspoon vanilla extract
1½ tablespoons cornflour (cornstarch)
1½ tablespoons water
⅓ cup (40g) almond meal (ground almonds)
¾ cup (105g) plain (all-purpose) flour
¼ cup (55g) caster (superfine) sugar
90g butter, chopped
Preheat oven to 150°C (350°F). To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms. Line the base of a lightly greased 20cm-round springform tin with non-stick baking paper. Using the back of a spoon, press the mixture into the base. Bake for 15 minutes or until light golden. Set aside. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and rind and vanilla in the bowl of a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth. Lightly grease the sides of the tin and pour the filling over the base. Tap the tin lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries, or sprinkle with icing sugar and lemon rind (Ingrid’s suggestion) Serves 10.
TIP: The only problem I had with this recipe, was trying to remove the baking paper from the bottom of the cake, so I would just grease the bottom of the cake tin, unless you don’t mind the baking paper being there at serving.
More recipes using lemons
New York style lemon curd cheesecake