Baked Lemon Cheesecake


Happy Monday everyone! I’ve decided to share with you a baked Lemon Cheesecake to cheer you up this Monday. It’s a gorgeous winter day in Melbourne so I took my dog for a walk and am now sitting inside next to the window soaking up that warm winter sunshine ๐Ÿ™‚ I feel like it’s going to be a great week ๐Ÿ™‚ I went back to culinary school last week after having a 4 week break and I’m so glad to be back! We made cheesecakes in class on Friday so I thought I would post this cheesecake recipe after learning a few tricks in class ๐Ÿ™‚

This cheesecake is a deliciously rich, creamy and tangy dessert and you only need a little piece! This one I made was a hit! I took it to work to share and everyone loved it ๐Ÿ™‚


Baked Lemon Cheesecake

Lemon curd recipe adapted from My Baking Addiction.


For the base:
250g plain sweet biscuits
125g butter, melted

For the filling:
Lemon curd (recipe below). If using bought lemon curd, you will need 2 cups.
1/3 cup caster sugar
500g cream cheese, softened
1 tsp vanilla extract
40g cornflour ( 1/4 cup + 1 tbs)
4 eggs

For the lemon curd:
1 cup caster sugar
3 eggs
1 cup lemon juice (about 4-5 lemons)
zest of 3 lemons
125g butter, chopped


For the lemon curd:
Place sugar and eggs into a medium saucepan and whisk to combine. Whisk in lemon juice, lemon zest and butter.

Place over medium heat on stovetop and whisk continuously until butter has melted and mixture comes to boil and thickens. You know it’s ready when the curd coats the back of a spoon.

Strain mixture into bowl and cover with plastic wrap right onto the surface of the curd. Refrigerate for at least 4 hours until cold.

For the base:
Grease and line the base and sides of a 23cm springform tin. Pulse biscuits in a food processor until the mixture resembles fine breadcrumbs. Add the melted butter and pulse to combine. Press mixture firmly into the base of the tin and refrigerate for 15 minutes.

For the filling:
Pre heat the oven to 160ยฐC. Place the chilled lemon curd, sugar, cream cheese, vanilla and cornflour into an electric mixer fitted with the whisk attachment. Whisk on medium-high speed until well combined. Add the eggs one at a time, whisking well after each addition. Pour cheesecake filling over base and bake for an 1 hour or until the top is golden and the cheesecake is set but still a little wobbly in the middle. Leave cake in switched-off oven with door slightly ajar to cool completely. Remove cheesecake from tin when completely cool and dust with icing sugar to serve.

Lemon and Coconut Tea Cake



I’ve had a big weekend. I worked Friday night, Saturday morning and all day Sunday, had a family dinner on Saturday night followed by a 21st party afterwards. And for the family dinner, I was of course in charge of dessert. Which I absolutely love doing. Mum always offers that if I’m too tired or can’t be bothered, she can just buy a cake. However I never take her up on the offer because I love doing the baking for events with family and friends. I love how happy it makes everyone to have a yummy, sweet dessert after dinner. The dinner was to celebrate 3 birthdays this month. Mine, my grandmother’s and my younger cousin’s. So I had to make 3 cakes ๐Ÿ˜‰ All on Saturday afternoon. I made a chocolate and peanut butter cheesecake, a strawberry crumble cake and a classic chocolate cake. The chocolate cake I have made many times and it has a delicious gooey centre and whipped cream on top. I definitely plan on sharing all of these recipes with you at some point because they were all a hit and all delicious.


However today, I have something different for you. A Coconut and Lemon tea cake.ย One of my absolute favourite things to use when I’m baking is lemon curd. I love the sour, tart contrast it has when including it in a sweet dessert. My mum used to make this cake when I was younger, just without the coconut, and I absolutely loved it! It was always a request when mum announced she was making a cake ๐Ÿ™‚ It has a soft cake base, lemon curd spread over that and is topped with more of the cake mixture crumbled over the top. Fantastic for morning or afternoon tea. Enjoy!

Mel xx


Lemon and Coconut Tea Cake

1 cup (150g) cup self-raising flour
1/2 (45g) cup coconut
3/4 cup (170g) caster sugar
90g butter, chopped
zest of 1 lemon
1 egg
1 tsp vanilla

For the lemon filling:
1/4 cup (60ml) lemon juice
1/2 cup (110g) caster sugar
1 egg, well beaten
60g butter, chopped


Pre heat the ovenย to 180ยฐC, grease a 20cm springform pan and line with baking paper.

Sift the flour into a bowl, add the coconut and sugar, then run the butter into this mixture until it resembles fine breadcrumbs. Add the lemon zest and stir in the eggs to form a soft dough. Press 2/3 of the mixture into the base of the cake tin.

For the lemon filling: Combine the lemon juice, sugar, egg and butter in a small pan. Stir over low heat until the mixture thickens and coats the back of the spoon.

Spread the hot lemon filling over the base and then crumble the remaining dough over the filling. Bake for 20 minutes or until golden and cool in pan.

Remove from pan and serve dusted with icing sugar.