Cheesecake (Baked)

A very rich, delicious dessert to be served in small slices. Malt biscuits, gingernuts or plain wine biscuits are good for the crumb base.

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 2hrs +Overnight Servings: 10
  • BASE:

    1 cup plain biscuit crumbs

    50g butter, melted

    FILLING:

    500g cream cheese, softened

    250g sour cream

    1 cup caster sugar

    2 Tbsp Edmonds standard flour

    finely grated lemon zest

    ¼ cup lemon juice

    3 eggs, lightly beaten

  • 1. Preheat the oven to 150˚C.

  • 2. Crush the biscuits finely in a food processor or with a rolling pin. Mix together the biscuit crumbs and butter and press evenly over the base of a 20cm springform tin. Chill while you prepare the filling.

  • 3. Place the cream cheese, sour cream, sugar, flour, lemon zest and juice in a food processor and blend until smooth.

  • 4. With the motor running on slow speed, gradually add the beaten eggs, processing until well blended. Pour the filling onto the biscuit base.

  • 5. Bake for 1 hour 50 minutes or until firm. Cool in the tin, then cover and refrigerate for at least 6 hours, or overnight before serving.

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