The recipe for this Baked Lemon Cheesecake was in the same Sunday colour supplement as the previous Cinnamon Cheesecake post, and is also a Donna Hay recipe. It had a fresh whipped cream topping, but I didn't feel that it would add much to the taste, so decided against using it. The recipe was fairly straightforward to follow and I had the cake ready for the oven fairly soon. Mmm, fresh lemon rind, yummy!
A quick sprinkling of icing sugar and this baby was ready to serve. And oh my, was it good!! I posted the initial photo on my Facebook page at the time, and got great feedback from just the photo! As it was made not long after the cinnamon cheesecake, we were more than happy to share. Just be sure to have a hot cup of coffee, or cold glass of milk, ready when you have your slice...
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