A baked lemon cheesecake recipe very easy to make and so delicious!
100 g cold butter or margarine
250 g whole wheat flour
½ teaspoon baking powder
60 g whole cane sugar
1 pinch salt
½ teaspoon vanilla powder
about 5 tablespoons milk
750 g curd cheese
125 g whole cane sugar
6 tablespoons sunflower oil
150 g sour cream
40 g cornstarch
juice and zest of an organic lemon
160 ml water
8 teaspoons egg replacer powder
Start by making the dough. Cut the butter in 2 cm cubes and place it in a food processor. Mix the dry ingredients and add them to the butter. Blend 1 min and then add the liquid, continue blending until the result is a smooth dough. Wrap the dough in plastic foil and place in the fridge for 30 min.
Mix and stir curd cheese, sugar, oil, sour cream, cornstarch and lemon.
Add 160 ml water to egg replacer powder, beat until fluffy and add to the curd cheese.
Put the dough in a greased springform pan, covering the bottom and making sides 3 cm high. Prick the bottom with a fork several times. Put the filling on top. Preheat the oven to 180°C and bake for 60-70 minutes. It should be brown on the sides. Let it cool before taking it out of the pan.