Cheesecake
Mary’s Cheesecake
Cake Mixture
- 1 zest of lemon, grated
- 3 tblspns lemon juice
- 2 Lb’s cream cheese (875g, Philidelphia)
- 1 tsp vanilla extract
- 1 1/2 cups sugar
- 4 eggs
Base
- Granita Biscuits, crushed
- 2 tblspns butter
- 2 tblspns sugar
Topping
- 1 cup sour cream (full cream)
- 1/4 cup sugar
- 1 tsp vanilla extract
Soften cream cheese, blend till free of lumps.
Add sugar then eggs, one at a time.
Add vanilla extract, lemon peel and juice.
Press crumbed mixture into base of springform pan, pour in mixture.
Bake at 160-170º C for 45 minutes.
Top should be lightly browned and firm in centre.
If topping is desired, let cake cool before spreading topping.
Bake at 200º C for 5-10 minutes or until set (after initial cheesecake baking).