This is a seriously yummy cheesecake which is very easy to make. You can add fresh cream and preserved lemon peel to the top for a very impressive cake, but it’s really great is it is.
What you need
1/2 packet crushed tennis biscuits
125g butter
185ml caster sugar
1 tub cream cheese
60ml lemon juice
5 eggs separated
30g flour
30ml maizena
The process
Take a 20cm, loose bottom cake tin and grease well with butter on the bottom and sides. Toss in the crushed tennis biscuits, shake it around until the bottom is completely covered and press down lighlt. The place it in the fridge while you prepare the filling.
Mix the butter and caster together well, add the cream cheese, lemon juice and egg yolks and mix well with an electric beater.
Add the flour and maizena and give it another good mix.
In a separate bowl, whisk the egg whites until stiff(meringue consistency) and fold them into the mixture. You don’t want to mix them in, you just want to combine them with the mixture evenly using a metal spoon.
Remove the cake tin from the fridge and pour in the mixture.
Place in a pre heated oven at 180 Celsius for 15 minutes, then reduce the temperature to 150 Celsius and bake for a further 40 minutes.
The cheesecake should now be golden and firm to the touch.
Let it cool before removing the sides and dusting with cater sugar.
Hey Mr G
So a question:
First you mentioned “Then place it in the fridge while you prepare the filling”
Then you mention: Remove the cake tin from the oven and pour in the mixture”.
Need some clarity pleeeeeezzzzz
Thanks 🙂
Hi Renuka, got me there.. Remove it from the fridge. I have amended the recipe. Have a lekker day G
Hi Graham, pleae can you help? Have a cheese cake recipe with condensed milk – tried it and it did not set, does it need gelatine or maybe another ingredient. Got this recipe out of a Step-By-Step cook book. Many thanks. Dot B
Hi there Dot, without seeing the recipe I can’t really comment but a step by step should work out well and gelatine is not a must have for all cheesecake recipes. Try one of these cheesecakes, they are great and tested. Cheers for now G
Hi there Graham, thank you very much for your reply. I will most certainy try the recipes you have suggested.
Kind regards.
Dot B
Hi
How much flour ????
thanks
Hi John, left off the g, it’s 30 grams. Cheers G