Baked Continental Lemon Cheesecake

This is a light and delicious smooth baked cheesecake with enjoyable lemon flavour. Slow baking is the solution for this dessert as it will slowly set just like custard.

Ingredients serve 16

1000 g cream cheese

300 g eggs

50 g plain flour

100 g milk

250 g caster sugar

1 lemon, zest and juice

400 g shortbread

Method

Preheat oven to120ºC. Roll shortbread out to approx. 3 mm. thick. Place over the tart tin and slightly pressing evenly down. Whisk eggs and sugar in a bowl until creamy. Place milk, flour, lemon zest and juice in a bowl and combine. Place cream cheese in a bowl and whisk until soft. Add milk/flour mixture and whisk evenly. Fold in the eggs and pour mixture into prepared shortbread lined tin. Bake in the oven for approx. 100 minutes. Turn the oven off and leave the cheesecake in the oven for 120 minutes. Leave in fridge overnight covered with food wrap. Turn out of the mould and cut in slices. Sprinkle with icing sugar on top. Serve with whipped cream and fresh berries such as strawberries, blueberries and raspberries or a mixture.

Note:  Orange, lime or any mixture of citrus fruit can be substituted for lemon.