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This one's frequently asked for. Nice & lemony
Ingredients
Makes 0 servings
- 250gm packet of plain sweet biscuits
- 125gm butter, melted
- 3 x 250gm packets cream cheese, softened
- ½ cup caster sugar
- 3 eggs
- 3 teaspoons grated lemon rind
- ¼ cup lemon juice
Preparation
Lightly grease 20cm springform tin. Blend, process or crush biscuits finely; mix together with butter. Using a flat-bottomed glass, press mixture evenly over base and side of prepared tin. Refrigerate crumb crust for 30 minutes or until firm.
To make filling;
Beat cream cheese and sugar in medium bowl until smooth. Add eggs 1 at a time, beating well after additions. Add rind & juice – beat until mixture is creamy.
Place springform tin on oven tray, pour filling into tin. Bake in moderately low oven (150C - 160C) about 50 minutes, or until formed. Cool in oven with door ajar.
Cover cheesecake & refrigerate overnight
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