6 oz digestive Biscuits
3 tsp butter/ margarine
28oz Cream Cheese (3.5 packs)
1 Cup Caster Sugar
1tsp Almond essence
1/4 tsp lemon/lime juice
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.
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.
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.