Name: Baked lemon cheescake
Ingredients: Base; 250 gram malt biscuits, well crushed; 125 gram butter, melted; Filling; 500 gram cream cheese, at room temperature; 3/4 cup caster sugar; finely grated zest and juice of 1 lemon; 1/2 cup sour cream; 4 eggs

Ingredients

Base

250 gram malt biscuits, well crushed

125 gram butter, melted

Filling

500 gram cream cheese, at room temperature

3/4 cup caster sugar

finely grated zest and juice of 1 lemon

1/2 cup sour cream

4 eggs

Method

1.Preheat the oven to 160C fan bake. Brush a 20cm springform cake tin with melted butter. Combine crushed biscuits and melted butter. Press the crumb mixture evenly over the base and up the sides of the tin. Chill while you make the filling.

2.Beat cream cheese and sugar in a bowl until creamy. Beat in lemon zest and juice and sour cream. Continue beating until ingredients are well combined and mixture is light and fluffy.

3.Gently beat in the eggs to just combine, but don’t over-beat at this stage. Pour this mixture into the crumb base. Bake for 40 minutes or until just set in the centre. Cool completely.

4.Cover the cheesecake loosely with plastic food wrap and refrigerate overnight to firm. Remove from fridge 30 minutes before serving.

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Ingredients

Method

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