Lemon Cheesecake a la Janeth

By Janeth A. Bullecer

Equipment needed;

8’’ round spring form tin, Greaseproof paper, Foil, Baking tray

Ingredients;

For the Crust;

  • 175-200 grams digestive biscuits
  • 80-100 grams softened butter
  • 1 Tablespoon caster sugar (optional)

For the Filling:

  • 750 grams cream cheese, softened
  • 3 large eggs, at room temp.
  • 1 can condensed milk
  • 1 ½ cups sour cream
  • 5 Tablespoons plain flour (only if needed, if batter is runny)
  • 2 teaspoons vanilla extract
  • ¼ cup fresh lemon juice

cheesecakeDirections:

  1. Preheat the oven to 150°C
  2. Line the round spring form tin with the greaseproof paper then grease with oil or shortening.
  3. To make the crust; In a food processor, place digestive biscuits and process till very fine, add softened butter and sugar, process till you get a soft dough.
  4. Spread the biscuit dough evenly into the bottom of the baking tin, then refrigerate while preparing the fillings.
  5. To make the filling: beat the cream cheese into a large bowl, with a handheld mixer or stand mixer until smooth
  6. Add the eggs 1 at a time, incorporate well
  7. Add the vanilla extract, milk, sour cream and lemon juice, and beat well until smooth and well combined.
  8. If batter is runny add the flour, 1 Tablespoon at a time until it becomes thicker but still pourable.
  9. Pour batter into the prepared chilled crust, spread evenly.
  10. Wrap the sides and bottom of the tin with foil making sure it is high enough to avoid getting the water in.
  11. In a deep baking tray, place the tin with the batter then pour water into the tray, fill up to half of the tin.
  12. Bake into the preheated oven for about 1 hour or so.
  13. Cheesecake is baked when the sides are firm and center is just wobbly
  14. When it’s baked, leave the cake in the oven for at least 45 minutes with the door ajar.
  15. Take it out then cool completely then refrigerate for at least 4 hours or overnight.

 

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