Fresh lemons 'rind' off this dessert beautifully!
Ingredients (serves 12)
- 250g plain sweet biscuits
- 150g butter, melted
- 500g cream cheese, softened
- 3/4 cup caster sugar
- 3 teaspoons finely grated lemon rind
- 3 eggs
- 1/4 cup lemon juice
- Icing sugar mixture and double cream, to serve
Method
- Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm round springform pan. Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate for 15 minutes.
- Meanwhile, beat cream cheese, sugar and lemon rind together until smooth. Add eggs, 1 at a time, beating until combined. Add lemon juice. Beat for 1 minute. Pour mixture into prepared pan.
- Bake for 50 minutes to 1 hour or until filling is just set (mixture may wobble slightly in centre, but will firm on standing). Cool in oven with door slightly ajar. Refrigerate for 4 hours or until cold. Dust with icing sugar and serve with cream.
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