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Bistro cheesecake recipe
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Prep Time:
495 minutes
Cook Time:
40 minutes
Total Time:
535 minutes
Indulge in a delectable lemon cheesecake with a buttery biscuit crust and fluffy whipped cream topping.
Ingredients:
  • 300g Arnott’s Nice biscuits
  • 180g butter, melted
  • 750g Cream Cheese, chopped, at room temperature
  • 225g (1 cup) caster sugar
  • 2 eggs
  • 4.40 gm vanilla extract
  • 21.00 gm fresh lemon juice
  • Thickened cream, whipped, to serve
  • Ground nutmeg, to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. Flip over the base of a 22cm springform pan. Grease and line the base with baking paper and reattach it to the pan.
  • Pulse the biscuits in a food processor until they resemble breadcrumbs. Add the butter and blend until fully incorporated. Press the mixture evenly onto the base and sides of the pan, leaving a 1cm gap from the top. Chill in the fridge for 15 minutes.
  • Use electric beaters to whip together cream cheese and sugar in a bowl until velvety. While beating, add eggs one at a time, ensuring thorough mixing after each addition. Remember, it's preferable to beat a bit more than to beat too little.
  • While the mixer is running, add vanilla and lemon juice and mix until combined. Spread the filling over the chilled biscuit base, ensuring a smooth surface. Bake for 35-40 minutes until the filling is firm and lightly browned. After turning off the oven, leave the cheesecake inside with the door cracked open to cool, then refrigerate overnight if possible. Serve topped with whipped cream and a sprinkle of nutmeg.

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