Lemon Cheesecake Slice Recipe

We sometimes find baked cheesecakes a bit dry; this one is very soft and creamy. It has a buttery biscuit base, a lemony filling and a topping of sweetened whipped cream. If we are serving this cheesecake as a dessert, we serve it with berries and ice cream.

Base
200g plain sweet biscuits (we use Arnott's Nice biscuits)
95g butter, melted (the amount you need may vary, depending on the type of biscuits you use)

Filling
112g (1/2 cup) caster sugar
250g cream cheese, softened
1 large egg (we use eggs with a minimum weigh of 59 grams)
62ml (1/4 cup) lemon juice
125ml (1/2 cup) thickened cream (35 percent fat)

Topping
188ml (3/4 cup) thickened cream
1 tablespoon caster or icing sugar

You will need an 18cm by 28cm slice tin or baking dish. If using a tin, line it with baking paper. Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced).

Base
Use a food processor or blender to finely crush biscuits. Combine crushed biscuits with melted butter and firmly press into the base of the prepared pan.

Filling
Place sugar, cream cheese, and egg in a food processor.

Process on low speed for about 45 seconds to break up the cream cheese. Increase the speed to medium and process until completely smooth, stopping to scrape down the sides and base of the bowl a couple of times. Add lemon juice and cream and process until combined.

Pour cheesecake mixture over base and bake for about 22-27 minutes. The slice should not have browned at all and will still be a very pale lemon colour. It will be wobbly when shaken. Remove from the oven and allow to cool in the tin/dish at room temperature for 30 minutes (the slice will continue to firm up during this time).

Refrigerate until cold.

Topping
Using electric hand beaters, whip cream and sugar together in a medium bowl until thick. Spread whipped cream over cold slice.

Cut the slice into bars to serve. Store in the refrigerator in an airtight container. © www.exclusivelyfood.com.au