A delicious, creamy cheesecake that is bound to please. A hint of lemon in the filling and topped with lucious cream and strawberries.
2 cups (250gm) crushed plain sweet biscuits (milk arrowroot or like) 1 cup gingernut biscuits (crushed) 125 gm butter, melted 3 eggs, lightly beaten 1/2 cup castor sugar 3 x 250 gm packets of cream cheese, softened 3 teaspoons grated lemon rind 1/4 cup lemon juice Whipped cream and strawberries to decorate
Lightly grease a 20cm spring-form cake tin.
Combine biscuit crumbs and butter in a bowl. Using your hand or a glass press moist crumb mixture over base and side of tin. Place in fridge for 1 hour.
Filling: Preheat oven to 170 degrees celsius.
Beat eggs and sugar in a bowl with an electric mixer until pale and thick. Add cream cheese, lemon rind and lemon juice and beat until mixture is smooth and creamy.
Pour mixture into prepared tin and bake in a moderate oven for about 1 hour, or until firm when top is touched. Cool in oven with the door ajar then cover and refrigerate for a couple of hours, or overnight.