Lemon cheesecake

By admin
04 July 2014

A creamy cheesecake with a slightly tart taste, baked to perfection.

Serves 6 Preparation: 15 min Cooking: 1 hour

150 g biscuits, finely crushed

80 g butter

900 g cream cheese

375 ml (1½ c) caster sugar

200 ml sour cream

45 ml (3 T) flour

3 eggs

1 egg yolk

zest of 2 lemons

juice of 1 lemon

5 ml (1 t) vanilla essence

cream cheese and lemon wedges to decorate

Preheat the oven to 180 °C. Line a 20 cm cake tin with baking paper.

1 Mix the biscuit crumbs and butter and press onto the base of the lined baking tin, making sure it’s levelled.

2 Bake for 10 minutes. Set aside to cool and reduce the oven temperature to 160 °C.

3 Beat the cream cheese and caster sugar until smooth. Add the sour cream and flour and continue to beat until incorporated.

4 In a separate bowl mix the eggs, yolk, lemon zest, lemon juice and vanilla essence. Stir into the cheese mixture.

5 Pour the mixture onto the biscuit base and bake for 45 minutes.

6 Turn off the oven, leave the slightly ajar and allow the cheesecake to cool in the oven. This prevents the top from cracking.

7 Decorate with cream cheese and lemon wedges.

-Hope Malau

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