Lemon and creme fraiche cheesecake

I started making this not realizing it wasn’t a baked cheesecake. (Which, really, is a pretty good idea for this weather.) I didn’t like the taste of the filling raw, though, so I added 3 eggs and baked it. It’s pretty tasty. This combination of sweeteners makes for a fairly tart cheesecake.

  1. Grease the pan.
  2. Beat together all the ingredients.
  3. Spoon the filling mixture into the pan and then bake at 350 for 30 minutes or until the centre is firm.
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