Sunday, March 28, 2010
Back with Super Duper Simple Lemon Cheesecake
Oh gosh, it's been a while.
In fact, these last three months had been the longest time I've gone MIA from food blogging.
Whatever happened to me?
Did I get bored?
Have I been so crazy busy at work?
Have I been lazy? (Hmm, when have I not?)
Have I been sick?
...and some people guessed, was I broken hearted?
Uh oh, no.
None of the above.
So, what happened?
Hmm, let's just say....there's wonderfulness in my oven.
Now you're talkin'
(Another) roast bird?
(God forbid...another...) banana chocolate baked goods?
(Did I finally get on to making my own..) lasagna?
No, no, and...I wish.
It's something real easy this time.
No crust, no muss.
Just little plain ol' baked Lemon Cheesecake.
- 1 block of cream cheese, room temperature, cut into cubes
- 1 egg
- 1/4 cup sugar
- juice of half a lemon
- zest of half a lemon
Preheat oven to 180C/350F. In a mixing bowl, beat egg and sugar until pale and fluffy. Add cream cheese cubes, beat until creamy. Add lemon juice and lemon zest, beat until creamy and well combined. Pour into 2 ramekins and bake for 15 minutes. You can use a small spring form pan, but I couldn't be bothered. If you use a different pan, baking time may be different. After baking, let cool and refrigerate. Bring back to room temperature before consumption, decorate with thinly sliced lemon or mint leaves, or anything you like.
Rich, creamy, lemony....and easy.
Now, if you still wanna know...
I've been away because of...
Let's just say, the word oven is not irrelevant.
If you really really wanna know...
I've been away because of........................this.