Leave to cool completely, then place in the fridge to chill for at least two hours- the cheesecake … The top will be golden and it will still be fairly wobbly in the middle. https://www.philly.com.au/recipe/classic-baked-lemon-cheesecake Pour into the cake tin and level off. Serving. To make the filling, put the cream cheese, sugar, cornflour, lemon zest and juice into a food processor and blend until smooth. A baked lemon cheesecake is best served at room temperature. If you’re decorating your cheesecake with whipped cream, lemon curd and raspberries, do so immediately before serving. Remove cheesecake from the fridge half an hour before serving. Finally, add the lemon juice and zest and finally the lemon curd. Freezing https://www.deliciousmagazine.co.uk/recipes/baked-lemon-cheesecake For a touch of sweetness to complement the citrus, try this raspberry & lemon cheesecake, or a late summer stunner topped with baked plums & blackberries. Mix thoroughly. https://wholesomepatisserie.com/slices-bars/no-bake-lemon-cheesecake-slice Run a knife around the edge and sit the tin on an upturned bowl. Blueberry swirl cheesecake This sweet, delicate cheesecake is brought to life with a marbling of vibrant blueberry sauce. Bake in the oven for 1 hour. Add the eggs and pulse to combine. Remove it from the fridge 1 hour before slicing and serving. When cheesecake is cool, chill for at least 2hr or overnight. A baked lemon cheesecake can be stored for 5 days in an airtight container in the fridge.