Baked lemon cheesecake
This one I make every year as my contribution to the Christmas table, and for special occasions too. I've never had it fail.
250 gms plain, sweet biscuits, crushed (I do that in the blender)
125 gms butter, melted (never substitute margarine here)
3 eggs, lightly beaten
half cup castor sugar (I have sometimes used a little less)
3 x 250 gm packets philly cream cheese, softened (I use the 'lite' variety, or a combination of 'lite' and 'regular')
grated rind and juice of 1 lemon
whipped cream to decorate
Lightly grease a 20 cm (8 inch) spring-form tin. Combine biscuit crumbs and butter in a bowl. Using a glass, press crumb mixture evenly over the base and side of the tin. Refrigerate the biscuit crust for 1 hour.
Beat eggs and sugar in a bowl with an electric mixer until pale and thick. Add cheese, rind and lemon juice. Beat until mixture is smooth and creamy (this can take about 10 mins on medium speed).
Pour mixture into prepared tin, bake in moderate oven (about 160 electric) for 50 minutes, or until firm. Cool in oven with the door ajar.
Refrigerate overnight and decorate with swirls of whipped cream.
I hope you enjoy this as much as my family does.