Baked Lemon Cheesecake

deliciousmagazine.co.uk

Ellie

subheading: For the base:

200g speculoos biscuits (also sold as Biscoff)

75g unsalted butter, melted and cooled, plus extra to grease

subheading: For the filling:

600g full-fat cream cheese at room temperature (we like Philadelphia)

200g caster sugar

200ml soured cream

3 large free-range eggs

1 tsp vanilla extract

Finely grated zest 4 lemons, juice 1

50g plain flour

subheading: For the caramelised lemon slices:

Icing sugar for dusting

1 lemon, sliced into thin rounds

subheading: You’ll also need:

20cm loose-bottomed cake tin

Directions at deliciousmagazine.co.uk

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