Baked lemon cheesecake
115g (3/4 cup) plain flour
40g chilled butter, chopped
2 tbs caster sugar
1 egg yolk
1 tbs water
2 tbs apricot jam
Whipped cream, to serve
500g cream cheese, at room temperature
100g (1/2 cup) caster sugar
1 1/2 tbs cornflour
1 tsp finely grated lemon rind
60ml (1/4 cup) fresh lemon juice
185ml (3/4 cup) thickened cream
215g (1 cup) caster sugar
250ml (1 cup) water
Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the flour, butter and sugar in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just starts to come together.
Turn the dough onto a lightly floured surface and knead until smooth. Roll out the dough between 2 sheets of baking paper to a 24cm-diameter disc. Place on the lined tray. Use a fork to prick pastry all over. Place in the fridge for 10 minutes to rest. Bake in oven for 12 minutes or until golden. Set aside to cool.
Reduce oven temperature to 160°C. Line the base and side of a 23cm (base measurement) springform pan with non-stick baking paper. Place the pastry disc in the base of the pan. Trim edges of the pastry to fit. Spread with the jam.
To make the filling, use an electric beater to beat the cream cheese, sugar, cornflour and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition until well combined. Add lemon juice and beat to combine. Transfer to a bowl. Use a clean electric beater to beat the cream in a bowl until soft peaks form. Fold into the cream cheese mixture. Pour over the pastry base. Bake in oven for 1 hour 10 minutes. Turn oven off. Leave the cheesecake in oven, with door ajar, until cooled completely.
Meanwhile, to make the lemon syrup, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Place the rind in a saucepan and cover with water. Bring to the boil over high heat. Drain. Repeat 3 more times. Transfer to a bowl. Add the sugar and water to the pan. Stir over low heat until the sugar dissolves. Bring to a simmer and cook, without stirring, for 20 minutes or until the syrup thickens. Stir in the lemon rind. Set aside to cool completely.
Cut the cheesecake into wedges. Top with whipped cream and drizzle over the lemon syrup to serve.