Classic Lemon Cheesecake.

July 16, 2015

CLASSIC LEMON CHEESECAKE | Photography by Rosemary Wild

Mary Beth Johnson is a wife and mum to four schooners, as she's dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

CLASSIC LEMON CHEESECAKE | Photography by Rosemary Wild

I have vivid memories of my grandmothers drumming into my young head how difficult it was to make a proper cheesecake. For years, I was terrified of letting them down. I have spent the majority of my twenties learning - the hard way - that life is about trying new things and not taking yourself too seriously. And slowly but surely I have figured out that there is no wrong way to cook. You taste, and test, and fail and try something else...only to realize that no one was looking over your shoulder like you thought.
  CLASSIC LEMON CHEESECAKE | Photography by Rosemary WildCLASSIC LEMON CHEESECAKE | Photography by Rosemary Wild

I have made plenty of unbaked, eggless versions of cheesecake before, but never have I taken the time to dig out my springform pan and try the real deal. This classic lemon recipe by Donna Hay was the perfect start for me. The lemon flavoring is my favorite and refreshing for summer. The remaining ingredients are unfussy and most likely already in your pantry. 

Here's to trying new things!
  CLASSIC LEMON CHEESECAKE | Photography by Rosemary WildCLASSIC LEMON CHEESECAKE | Photography by Rosemary Wild

//CLASSIC LEMON CHEESECAKE
  • 1 cup plain (all-purpose) flour
  • ¼ cup sugar
  • 7 tablespoons unsalted butter, chopped
filling
  • 11.5 oz. cream cheese, softened
  • 15 oz. ricotta cheese
  • 4 eggs
  • 1⅓ cups sugar
  • ¼ cup lemon juice
  • 2 tablespoons finely grated lemon rind
  • ½ teaspoon vanilla extract
  • 1½ tablespoons cornstarch
  • 1½ tablespoons water
  • 1 cup whipping cream
  Recipe slightly adapted from Donna Hay