baked lemon cheesecake with an almond and hazelnut base
September 28, 2011 § 7 Comments
I think simple is best when it comes to cheesecake. Therefore, not much of an introduction needed, except to say I adapted it from here, avoided all the electrical equipment that makes me dread washing up, filled it with lemon rind and changed the base.
For the base
80 g plain biscuits (plain wafers and arnotts variations work well)
1 1/4 cups mix almonds and hazelnuts
150 g non salted butter
Toast the nuts and crush in a mortar and pestle along with the biscuits. Melt the butter and mix with the nuts and biscuits. Push into a lined and greased 22 cm base springform cake tin. Allow to chill in the fridge for half an hour and in the meantime…
… the filling
500 g cream cheese
300 g sour cream
3/4 cup castor sugar
4 smallish to medium eggs
3 tsp vanilla essence
Rind from 1 1/2 lemons
Note, pull the cream cheese and sour cream out of the fridge a couple of hours early to help it soften.
Preheat the oven to 160°C/320°F. Cream together the cream cheese, sour cream, and sugar. Add the eggs, vanilla essence and lemon rind and beat with a hand-mixer until smooth and creamy. Pour onto the base and bake for an hour or until set all the way through. Chill in the fridge et voilà.
Parfaite!! Well except for the little crack. But thats a sure way to tell its homemade.
I can’t help imagining what it might taste like with rosemary, or maybe lavender (not so simple after all)… does that make me strange?
the invisible cookbook 
sounds tasty !
this looks delicious! i would love to try it with the addition of lavender sugar and see how it would turn out – i think the flavors would be great!
Oh yes, lavender sugar is a great Idea!!
Looks fab…I’m sure it tastes fab too! Love your old fashioned egg-beater. I remember having one of those years ago but it was always getting stuck.
Yes some are better than others thats for sure! I just can’t bring myself to buy thousands of electrical appliances, I love being simple in the kitchen and enjoy the unplugged process so much more, a quieter slower way to cook! Your garden looks amazing! Enjoy your pumpkins!
looks delicious! also easy enough for me to make 🙂
Easy is always good! 🙂