Slow Cooked Lemon Cheesecake with Espresso Glaze

How to make it

1. Heat the oven and butter your baking dish; whisk the dry ingredients in one bowl.
2. Cream the butter and sugar until light, then beat in the eggs and vanilla until smooth.
3. Fold the dry mix into the wet just until combined, keeping the batter tender.
4. Bake until set at the edges with a soft center, then cool before slicing.
5. Finish with a espresso glaze touch and serve with vanilla whipped cream.