Sunday, November 15, 2009
Lemon Cheese Cake
I did this some years back with cottage cheese and it was a blast. This one comes with the real cream cheese to give it a more "authentic" taste. It was very satisfying getting this cake from paper to table, especially when I baked it for our 18th wedding anniversary. Serve with a sprinkling of castor sugar or whipped cream to increase the luxury factor.
200g original digestive biscuits,grounded finely
100g margarine, melted
120g castor sugar
500g cream cheese
150g yogurt or sour cream
Rind of 1 lemon, finely grated
juice of half lemon
Line the base of springform pan with parchment paper.
Prepare base by mixing grounded biscuits in melted margarine.
Pour and compact biscuit mix onto parchment paper.
Chilled while proceeding to prepare the cheese mix.
Beat egg,sugar with beater until sugar is dissolved and mixture is white and fluffy.
In a processor, blend cream cheese,sour cream until mixture appears smooth, adding lemon rind and juice last. Mix well.
At this point, preheat oven to 160C with baking rack in place.
Combine cheese and egg mixture.
Pour liquid mix onto chilled biscuit base in springform pan.
Bake for 45 minutes. Cake is cooked with the centre is not 'wobbly' and is no longer shiny.
Cool in the oven with door slightly ajar.
Chill well before serving.