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Wednesday, 07 March 2007 |
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I've been making this cheesecake for a while and took one in to work recently. No one died so I guess it's worthy of inclusion!
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- 1 Cup of sweet biscuit crumbs
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- 3 x 250g blocks of Philadelphia cream cheese
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- 2 Tablespoons lemon juice
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- Caramel or toffee topping to serve
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Combine the biscuit crumbs and butter, then press into the base of a spring form cake tin. Chill the base to set. Beat the Philly (not me!) for a few minutes until smooth. Make sure that it's soft first because I blew up my old food processor trying to do this when it was cold and hard from the fridge! Add the sugar, lemon juice and eggs and continue to beat until smooth again. Pour over the base and bake at 150 deg C for about 60 minutes. Allow to cool in the oven to avoid cracking. Pour over caramel or toffee topping if required when served.
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