A deliciously soft and creamy treat with a tinge of lemon. Making this cheesecake is simple and straightforward.
Equipment
- 1 22cm Springform tin
Ingredients
For the base
- 1 packet Tennis biscuits
- 1 egg
- 15 ml water
- 50 g butter
For the filling
- 3 tubs Lancewood cream cheese (690g)
- 250 ml cream
- 250 ml sugar
- 75 ml lemon juice
- 15 ml cornflour
- 1 egg
- 5 ml vanilla extract
For the topping
- 1 can condensed milk
- 75 ml lemon juice
Instructions
- Preheat your oven to 160'C
- Crush the biscuits finely, then mix the egg with 15ml water and add to the crushed biscuits.
- Melt butter and mix it into the biscuit crumbs. The dough should come together and form a ball.
- Form the base of your cheesecake by pressing the dough evenly into the bottom of your spring form tin.
- Use an electric beater or food processor to mix all the filling ingredients together.
- Spread the filling over the crust and bake at preheated temperature for one hour. Cooking times may vary depending on the type of oven. A slight dome will form on top of the cheesecake as it rises at the edges and continues to rise towards the center. It is a good indication that the cheesecake is almost ready.
- It is important not to over bake the cheesecake as this will result in cracking. The cheesecake is done when the edges are set and the center has a slight wobble.
- With the oven door slightly open, switch the oven off and allow the cheesecake to cool completely. This could take up to two hours.
- When the cheesecake is at room temperature, combine the condensed milk and 75ml of lemon juice and spread evenly over the cake.
- Cheesecake should be chilled for at least two hours before serving.
- Dig in!!!!
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