37
Baked Lemon Cheesecake
Serves 10
250g plain biscuits
2 teaspoons nutmeg
125g melted butter
250ml thickened cream
3 eggs
½ cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500g cream cheese, room temperature,
cubed
1. Using the processing bowl fitted with the
processing blade
, process ½ of the biscuits
using
pulse
button until crumbled, repeat
with remaining biscuits. Return all the
biscuit crumbs to the processor bowl with
the nutmeg and melted butter and process
on speed 1 until combined. Scrape sides
if necessary. Press crumb mixture into
the base and sides of a greased 20cm
springform pan. Place on a baking tray and
refrigerate for 30 minutes.
2. Using the cleaned processing bowl fitted
with the
processing blade
; place cream,
eggs, sugar, rind and juice in processor
bowl. Process on speed 3 until mixed;
with the motor still running remove the
food pusher and drop in cubes of cream
cheese until mixture is smooth. Pour filling
into crust and bake in oven at 160° for
approximately 50 minutes or until firm.
Cool in oven with door ajar. Refrigerate for
several hours before serving.
Recipes continued
