Baked Cheesecake

 Calling all cheesecake lovers! Come and have your fill in another variation of the ever-popular cheesecake. This one has a lingering light lemon taste and velvety texture. It may take a while, but in the end, it'll be worth it. Trust me, 😋.

Ingredients:

250g plain sweet biscuits, crushed finely 

125g butter, melted

Cream cheese filling:

3x  250g packets cream cheese, softened

1/2 cup (110g) caster sugar 

3 eggs 

3 teaspoons grated lemon rind 

1/4 cup (60ml) lemon juice 

Method:

1.Grease 20 cm springform tin. Combine biscuit crumbs in medium bowl with butter; mix well. Using flat-bottomed glass, press mixture over base and side of tin; refrigerate 30 minutes or until firm. 

2.Preheat oven to 160 degrees Celsius/ 140 degrees Celsius fan-forced.

3. Make cream cheese filling.

4.Place springform tin on oven tray; pour filling into tin. Bake about 50 minutes or until firm. Cool in oven with door ajar.

5. Cover cheesecake; refrigerate several hours or overnight before serving.

Cream Cheese filling: Beat cheese and sugar in medium bowl with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add rind and juice; beat until mixture is creamy. 

Prep + cook time: 1 hour 10 minutes (+ refrigeration and cooling)

Notes: Store, covered, in the refrigerator for up to three days. Serve with sliced fresh fruit, if you like.

Source: The Australian Women's Weekly- Sweet Old Time Favourites