Shehnaz's Earl Grey Cake Recipe
We recently sat down with the talented Shehnaz and talked about her for-charity cookbook, among many other things. If you missed it, you can read it over on our journal, here. Today, we're sharing her recipe...
Crustless Lemon Cheesecake
This crustless baked lemon cheesecake is the perfect dessert for when you need to impress a crowd. It’s large, rich, and creamy, making it ideal for sharing at gatherings or special occasions. Without the fuss of a crust, this cheesecake focuses entirely on the smooth, luscious filling, while swirls of lemon curd provide a zesty burst in every bite.
Baking it in a water bath ensures a beautifully even texture, with the generous size making sure there’s plenty to go around. Topped with whipped cream and extra lemon curd, this crowd-pleaser is both simple to prepare and incredibly satisfying, making it the perfect finish to any meal.
Is the oven on? Let's get into it shall we?
Ingredients
- 750g (3 standard tubs) cream cheese, at room temperature.
- 315g (1 1/2 cups) caster sugar
- 3 tsp vanilla essence
- 5 eggs
- 410ml (1 2/3 cups) cream
- 100g (2/3 cup) plain flour
- 75g (1/4 cup) bought lemon curd, plus extra, to serve
- Whipped cream, to serve
- Lemon halves, thinly sliced, to serve (optional)
- Thinly sliced lemon rind, to serve (optional)
Method
Step 1:
Preheat oven to 180C/160C fan bake. Grease a 22cm springform pan. Ensure the cake tin is water-tight and non-stick. Place the cake tin in a deep baking dish.
Step 2:
Use a really large mixing bowl to prevent splatter. If using scales, only one bowl and beaters are needed for an easy clean-up (yay!). Use electric beaters to beat the cream cheese, sugar, and vanilla in the large bowl until smooth. Add the eggs, one at a time, beating well after each addition. Add the cream and flour, then beat until smooth.
Note: the mixture might be a little runny, but don't worry.
Step 3:
Pour the cream cheese mixture into the prepared pan. Dollop the lemon curd in and swirl through the cream cheese mixture for a marbled effect. Pour enough boiling water into the baking dish to come halfway up the side of the pan.
Note: the boiling water helps create a gentle, even bake by providing moisture in the oven.
Bake for 1 hour or until just set in the middle. Turn off the oven, remove the cheesecake from the baking dish, and return it to the oven with the door slightly ajar until cooled completely.
Step 4:
Place the cheesecake in the fridge for 2 hours or overnight to chill.
Step 5:
Top the cheesecake with whipped cream, extra lemon curd, and lemon slices and rind, if using, to serve.
Enjoy!
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