87
Ingredients
75 g (3 oz) butter
175 g (6 oz) digestive biscuits, crushed
5 ml (1 tsp) cinnamon
Filling:
175 g (6 oz) cream cheese
175 g (6 oz) cottage cheese
75 g (3 oz) caster sugar
25 g (1 oz) cornflour
1 lemon, grated rind of
150 ml (
1
/
4
pt) soured cream
2 eggs, separated
50 g (2 oz) sultanas
Baked Lemon Cheesecake Serves 8
Dish: 23cm (9”) cm diameter. Deep pyrex
dish, greased
1. Melt butter on HIGH Micro for 1-2 mins. or
until melted. Stir in biscuits and cinnamon.
Press into base of dish.
2. Blend cream cheese and cottage cheese
together until smooth, add sugar, cornflour,
lemon rind, soured cream and egg yolks.
3. Whisk egg whites until stiff and carefully
fold into the cheese mixture. Sprinkle the
sultanas over the biscuit base and pour
over the filling mixture.
4. Cook on Combination: GRILL 1 and
SIMMER Micro for 6-8 mins. or until the
filling has set. Chill before serving.
PUDDINGS AND DESSERTS
To Next Page
Loading...
