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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Cheesecake Recipe

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This recipe for Lemon Cheesecake is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
200 g packet biscuits, crushed
45 ml sugar
2.5 ml cinnamon
100 g unsalted butter, melted

Mixture:
4 large eggs
150 ml sugar
2 x 230 g cream cheese
Grated lemon and lime rind (half each)

Topping:
385 g condense milk
75 ml mixed lemon and lime juice
Grated lemon and lime rind (half each)
Directions:
Directions:
1. Mix biscuit crumbs, sugar and cinnamon. Add melted butter and mix well. Press in a round cake tin with loose bottom.
2. Beat the eggs til light. Add sugar gradually and beat till thick and creamy. Add cream cheese and lemon and lime rind. Add to tin on top of crust. Bake for 40-45 min at 180 degrees C
3. Mix ingredients for topping and add to cheesecake when out of oven. Sprinkle the lemon and lime rind on top. Let it cool and place in fridge overnight.
Number Of Servings:
Number Of Servings:
8 big slices
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The best results when made the day before.

 

 

 

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