Easy peasy baked lemon cheesecake

Ingredients

• 1 packet Tennis biscuits
• 1 egg
• 15 ml water
• 50 g butter
• 3 tubs Lancewood cream cheese ((690g))
• 250 ml cream
• 250 ml sugar
• 75 ml lemon juice
• 15 ml cornflour
• 1 egg
• 5 ml vanilla extract
• 1 can condensed milk
• 75 ml lemon juice

Instructions

1. 1

   Preheat your oven to 160'C

2. 2

   Crush the biscuits finely, then mix the egg with 15ml water and add to the crushed biscuits.

3. 3

   Melt butter and mix it into the biscuit crumbs. The dough should come together and form a ball.

4. 4

   Form the base of your cheesecake by pressing the dough evenly into the bottom of your spring form tin.

5. 5

   Use an electric beater or food processor to mix all the filling ingredients together.

6. 6

   Spread the filling over the crust and bake at preheated temperature for one hour. Cooking times may vary depending on the type of oven. A slight dome will form on top of the cheesecake as it rises at the edges and continues to rise towards the center. It is a good indication that the cheesecake is almost ready.

7. 7

   It is important not to over bake the cheesecake as this will result in cracking. The cheesecake is done when the edges are set and the center has a slight wobble.

8. 8

   With the oven door slightly open, switch the oven off and allow the cheesecake to cool completely. This could take up to two hours.

9. 9

   When the cheesecake is at room temperature, combine the condensed milk and 75ml of lemon juice and spread evenly over the cake.

10. 10

    Cheesecake should be chilled for at least two hours before serving.

11. 11

    Dig in!!!!