Croissant with Chocolate

Lemon Baked Cheesecake

Prep Time:

20 Minutes

Cook Time:

50 Minutes


8 Servings


  • 250g Arnott's Nice Biscuits 

  • 150g Butter, melted 

  • 500g Cream Cheese, softened 

  • 3/4 cup Caster Sugar 

  • 3 teaspoons Lemon Rind, finely grated 

  • 3 Eggs 

  • 1/4 cup Lemon Juice 

  • Icing Sugar to Serve 

  • Peeled Lemon Rind, thinly sliced to serve


Step 1

Preheat oven to 160°C.  

Step 2

Grease a 6cm deep, 20cm round spring-form tin.

Step 3

Process biscuits until fine crumbs then add melted butter and process further until combined. 

Press into the base of the springform tin and place in fridge. 

Step 4

Meanwhile, beat the cream cheese, sugar and lemon rind together until the mixture becomes smooth. Add the eggs one at a time, beating until combined. Add the lemon juice and beat for a further 1 minute. 

Step 5

Pour mixture into prepared tin and bake for 50 minutes to 1 hour or until filling is just set. (mixture may wobble slightly in centre, but will firm on cooling). 

Step 6

Cool in oven with door slightly ajar. Once at room temperature, keep in tin and refrigerate for 4 hours or until cold. 

Step 7

Dust with icing sugar and serve and top with sliced lemon rind.