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Step-by-step cheesecake
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Prep Time:
370 minutes
Cook Time:
40 minutes
Total Time:
410 minutes
Indulge in making a rich, creamy cheesecake with our easy-to-follow recipe guide.
Ingredients:
  • 250g pkt Nice biscuits
  • 32.00 gm firmly packed brown sugar
  • 125g unsalted butter, melted
  • 3 x 250g pkts cream cheese, softened
  • 220g caster sugar
  • 2 lemons
  • 1.10 gm vanilla extract
  • 3 eggs
  • 1 egg yolk
  • 125ml cream
Instructions:
  • In a food processor, blend biscuits and brown sugar until fine crumbs form. Add butter and blend until mixed. Press the mixture over the base and sides of a 22cm non-stick springform tin, leaving a 1cm gap from the top. Use a glass to smooth the base. Chill for 1 hour before using.
  • Preheat the oven to 220°C. Combine cream cheese and caster sugar in a bowl, grate lemon rind over them, and squeeze in lemon juice. Add vanilla to the mixture. Beat with an electric mixer until smooth. Add eggs one at a time, mixing until combined after each addition. Stir in the egg yolk and cream.
  • Line the base of a tin with foil and place it on an oven tray. Pour the mixture into the tin until it reaches the top of the crumbs. Bake on the lowest shelf at an initial temperature of 180°C for 10 minutes. Then, reduce the temperature to 150°C and continue baking for 25-30 minutes, or until the mixture is nearly set. Allow the cake to cool with the oven door slightly ajar. Cover and chill in the refrigerator for at least 4 hours, ideally overnight.

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