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
185ml caster sugar
1 tub cream cheese
60ml lemon juice
5 eggs separated
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.