Baked Lemon Cheesecake

Removal companies.  They are meant to help make the difficult process of moving house so much easier.  Unfortunately, that wasn’t the case with our recent move.  They quite simply made the whole process of moving that much more stressful.

We were due to have packers from the removal company come to our house on Thursday last week to pack our all our belongings into boxes ready for the move on Friday when the removal company would come with a truck to pack everything we own on board and deliver it to our new house.  On Monday however the removal company called us to advise that they weren’t actually sure if our move was going ahead because they hadn’t actually confirmed anyone for the job (I’m not sure why they hadn’t told us this earlier) and wouldn’t be able to tell us until Tuesday whether the move was going to happen at all on the dates we had requested.  So we waited with bated breath.  Thankfully we received a call on Tuesday afternoon confirming the move was happening and thought that would be the end of our troubles and looked forward to settling into our new home.  How wrong we were!

On Thursday lunch time we received a call from the removal company informing us that all our belongings (which by this point were almost completely packed into boxes) were being collected on Friday with the removal truck, as planned, but they would not be delivered to our new house until Monday.  My boyfriend, who took the call, was so shocked he couldn’t speak for a few minutes, as was I when he told me.  He asked why the delivery wasn’t taking place as planned and was given various excuses, none of which made sense, especially the fact that our new house was 10 minutes up the road from our old house and it would be quicker to deliver it to the new house than to take it to their storage facility for the weekend and then pick it up Monday for delivery.  Unfortunately, despite several pleading phone calls we were told we simply would have to wait until Monday for our belongings to be delivered to our new home.

So, we were homeless for three days, and couldn’t, as planned, unpack our belongings at our new house over the weekend so that we didn’t unnecessarily impact our jobs.

While I work in the IT industry as a manager, a very different industry from removals, we are both still providing service to customers. I still cannot fathom a time nor reason where I would cause my customers so much disruption as to call them at the last minute and tell them they simply could not operate their IT systems for a couple of days.  It just wouldn’t happen.  So, being on the receiving end of poor customer service is something that annoys me no end, especially when the customer service is being provided by a nationally recognised company who, if they wanted to, could pull in the necessary resources to right any wrong.

Nevertheless, we are now in our new home, which I am very thankful for as it’s beautiful and I’m really looking forward to adding our personal touches to each room.  Most of all, I love my new kitchen, and once the unpacking is complete I can’t wait to christen it with lots of delicious cooking.  In fact, I already have a list of recipes I am waiting to cook.

Now, onto the lemon cheesecake, which I made before our move, and was something I made for my boyfriend who specifically asked if I could make him a cheesecake which he spied in an article when he saw me flipping through a food magazine.  Being someone who isn’t really a fan of cheesecake I have to admit it’s not something I think of making, but how could I refuse a pleading request from my boyfriend who made sad puppy dog eyes for further impact?  I simply couldn’t, so I scoured my cookbooks and magazine collection for a cheesecake recipe.  My boyfriend specifically asked for a basic lemon cheesecake so I settled on Ina Garten’s Raspberry Cheesecake recipe, which I adapted to suit.

Have you had a moving home horror story?  Share it below.

Baked Lemon Cheesecake
Recipe adapted from Ina Garten’s Raspberry Cheesecake

10 store bought biscuits
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

1. Preheat the oven to 175 degrees Celsius (350 Fahrenheit).

2.In a food processor crush the biscuits until they form crumbs.

3. Pour the biscuit crumbs into a bowl and mix with the butter and sugar until moistened.

4. Pour the mixture into a spring form pan and press the mixture into the bottom of the pan and up the sides.  You might like to use a glass to help with this.

5. Bake for 8 minutes and allow to cool to room temperature.

Lemon cheesecake filling
450g (1 pound) cream cheese, at room temperature
3/4 cup sugar
3 whole extra-large eggs, at room temperature
1 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest ( approximately 2 lemons)
1/3 cup of Limoncello or other lemon liqueur

1. Preheat the oven to 230 degrees Celsius (450 Fahrenheit).

2. In a mixer with a paddle attachment fitted mix the cream cheese and sugar on a medium speed until light and fluffy.

3. Reduce the speed of the mixer to low and add the eggs and egg yolks, one at a time, and mix well before adding the sour cream, lemon zest and Limoncello.  Mix until combined.

4. Pour the mixture into the cooled crust and bake for 10 minutes before reducing the temperature to 110 degrees Celsius (225 Fahrenheit) for 40 to 45 minutes.  Once cooked turn the oven off and open the door but leave the cheesecake inside for 30 minutes as the centre of the cheesecake will not be set.

5. Remove from the oven and cool and remove from the springform pan before serving.

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