chees cake

Ingredients :
Crust
6 oz digestive Biscuits
3 tsp butter/ margarine

Filling
28oz Cream Cheese (3.5 packs)
1 Cup Caster Sugar
4 Eggs
1tsp Almond essence
1/4 tsp lemon/lime juice

Recipe :
Crust
1-Crush the digestives until they resemble fine breadcrumbs. A food processor or a rolling pin may be used.

2-Mix the butter in well and sprinkle into a heavy greased 8 / 9 inch spring form pan. Pat the digestive mixture in until smooth.

Filling
1-Beat the cream cheese, essence and lemon juice at a low speed with an electric mixer until creamy.

2-Add the sugar and continue beating for approximately 2 mins.

3-Add the eggs one at a time, beating well between each addition.

4-Pour the filling over the digestive crust and bake in the center of the oven for 60 mins, or until the center is almost set.

 

Advice :
Ovens may vary, after 45 mins check the center of the cake every 5-10 mins. The cheesecake is not to be baked until it starts to raise in the center. If over baked the cheese cake will split in the center.

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