Baked Lemon Cheesecake

RecipesPlus
11Ingredients
570Calories
75Minutes

Ingredients

  • 1/2 pound gingersnaps (crushed)
  • 1/2 cup desiccated coconut
  • 1/2 cup butter (melted)
  • 1 pound cream cheese (softened)
  • 13 1/2 ounces sweetened condensed milk
  • 1 1/4 cups sour cream
  • 3 eggs
  • 1/4 cup lemon juice
  • 1 lemon (zested)
  • Fresh berries (mixed, to serve)
  • whipped cream (to serve)

Directions

  1. Preheat oven to 325°F. Line base and side of an 8 inch springform pan with foil. Lightly grease.
  2. In a food processor, pulse cookies to fine crumbs. Add coconut and butter. Process to combine. Press firmly over base and sides of pan. Chill for 30 mins.
  3. Meanwhile, beat cream cheese, condensed milk, sour cream, eggs, lemon juice and lemon zest until smooth. Transfer to prepared pan. Bake for 45-50 mins, until just set. Turn off heat and let cheesecake cool in oven, with door ajar. Cover and chill for 3 hours, or overnight.
  4. Let sit at room temperature for 30 mins before serving. Decorate with fresh berries and serve with whipped cream.
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NutritionView more

570Calories
Sodium19%DV450mg
Fat62%DV40g
Protein20%DV10g
Carbs15%DV45g
Fiber12%DV3g

PER SERVING *

Calories570Calories from Fat360
% DAILY VALUE*
Total Fat40g62%
Saturated Fat23g115%
Trans Fat
Cholesterol165mg55%
Sodium450mg19%
Potassium410mg12%
Protein10g20%
Calories from Fat360
% DAILY VALUE*
Total Carbohydrate45g15%
Dietary Fiber3g12%
Sugars29g58%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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