Baked Cheesecake ‘Bistro-Style’
375g plain sweet biscuits
1 Tbsp ground ginger
185g unsalted butter, melted
Filling:
500g cream cheese
1 cup castor sugar
4 eggs
2 Tbsp plain floor
2 Tbsp lemon juice
2 tsp finely grated lemon rind
1 tsp vanilla essence
500g thick sour cream
# Preheat oven to moderate – slow – 160C. Grease a 23cm round, springform pan.
# Process biscuits until fine and crumbly. Add ginger and butter mix until combined. Press firmly into the base and sides of tin. Refrigerate.
# Beat cream cheese and sugar until creamy. Gradually add the eggs and beat well after each addition. Add the flour, juice, rind and vanilla; beat for a further 2 minutes. With a large metal spoon fold in sour cream.
# Pour mixture into the chilled crust. Bake for 1 hour or until firm to touch. Leave to cool in tin. Refrigerate overnight.