Baked Lemon Cheesecake

Name: Baked Lemon Cheesecake
Ingredients: 1/2 lb gingersnaps, crushed; 1/2 cup desiccated coconut; 1/2 cup butter, melted; 1 lb cream cheese, softened; 1 (13.5 oz) can sweetened condensed milk; 1 1/4 cups sour cream; 3 None eggs; 1/4 cup lemon juice; 1 None lemon, zested; None None mixed fresh berries, to serve; None None whipped cream, to serve

11 ingredients

4 steps

Ingredients

1/2 lb gingersnaps, crushed
1/2 cup desiccated coconut
1/2 cup butter, melted
1 lb cream cheese, softened
1 (13.5 oz) can sweetened condensed milk
1 1/4 cups sour cream
3 None eggs
1/4 cup lemon juice
1 None lemon, zested
None None mixed fresh berries, to serve
None None 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.