If you have just got home from work and are tired, look away now! This one takes a little time to make, which is why I only make it on the holidays.
Okay, I know I promised a friend that I’d post a vegetarian option for her, but I can’t bear to wait any longer before sharing this cheese cake!
I only ever share things that my kids and I love. This one is a family favourite! It’s pretty simple to make, yet tastes so creamy and buttery (can I say that, even though there isn’t any butter aside from the base?) and the kids and I can’t get enough of it. Just a pity I only ever get time to cook like this in the holidays when I’m not manic with work and commitments. I try to make up for it!
I love taking this to parties and gatherings as my offering. People love it. Really wishing I had this in my fridge right now! Anyways…
So, I use a springform pan and line it with baking paper.
- A pack of Marie biscuits (Aussie brand by Arnotts – around 250g)
- 2x250g packs of cream cheese (Use low fat, if like me, you’re constantly battling with middle age weight gain)
- 125g melted butter
- 1/2 cup sour cream
- Almost half a cup of caster sugar (yikes, but you need it. Come on, it’s cake!)
- Grate a lemon (finely) and juice
- 2 eggs
See not much to it for such a creamy, delicious dessert.
The base is made by combining the biscuit crumbs (quickly, whiz them to make crumbs) and the butter. Pour into the pan and cover base and sides. Pop in fridge.
Oh, reheat that oven, NOW!
Beat the cream cheese first, then add the sugar, rind and juice, sour cream, and eggs.
Voila, it’s ready to bake down lowish for around 40 minutes. Cool. Refrigerate.
Enjoy with whipped cream.
Unfortunately, I wouldn’t freeze this cheesecake. What a shame. It has to be eaten soon – and it will be, trust me!
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