Cheesecake

Base

200gms Crushed Sweet Biscuits

75gm melted unsalted butter

2 Tablespoons sugar

1/8 teaspoon salt

Filling

1kg cream cheese at room temperature

2 cups sugar

3 Tablespoons plain flour

4 Teaspoons Vanilla essence

Zest from one lemon

Juice from one lemon

¼ teaspoon salt

6 large eggs

120gm Sour Cream

 

For the crust mix crushed biscuits, melted butter, 2 Tablespoons sugar and 1/8 teaspoon salt. Mix well. Press crumbs onto base of 22 or 26cm springform pan. Place in preheated oven at 190C for about 10 minutes. Remove from oven and set aside.

Reduce oven temperature to 140C and make the filling.

Using electric beaters beat the cream cheese, sugar and flour until smooth about 1 or 2 minutes. Add vanilla, zest, lemon juice and salt. Beat until combined. Add eggs one at a time mixing at low speed until incorporated. Mix in the sour cream.

Pour mixture onto top of crust, smooth top and cook for about 1 ½ hours. Turn off oven and leave for about 1 hour. Then remove from oven. Allow to cool and cover with plastic wrap and put into fridge for about 8 hours.