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