37
Baked Lemon Cheesecake
Serves 10
250g plain sweet biscuits
2 teaspoons nutmeg
125g melted butter
250ml thickened cream
3 eggs
½ cup caster sugar
2 teaspoon finely grated lemon rind
2 tablespoons lemon juice
500g cream cheese, softened, chopped
1 Preheat oven to 160°C (140°C fan-forced).
Grease a 20cm spring form pan; line the
base with baking paper.
2 Place half of the biscuits in the processing
bowl fitted with the chopping blade. Using
the pulse button, process biscuits until
they resemble fine breadcrumbs. Repeat
with remaining biscuits.
3 Return all the biscuit crumbs to the
processor bowl. Add nutmeg and melted
butter, process until combined.
4 Press crumb mixture onto the base and
sides of prepared pan. Place on a baking
tray and refrigerate for 30 minutes.
5 Using the cleaned processing bowl, fitted
with the chopping blade, process cream,
eggs, sugar, rind and lemon juice on speed
3 until combined.
6 With the motor operating, add cubes of
cream cheese through the feed tube and
process until smooth.
7 Pour mixture over biscuit crumbs in pan.
Bake for 50 minutes or until set.
8 Cool in the oven with the door ajar.
Refrigerate for 3 hours or overnight before
serving.
Recipes continued
