Lemon Cheesecake

Serves 12, takes 1 hour (not including chilling time)

Ingredients

• 250g Arnotts’ Nice biscuits (Digestive biscuits will make a good substitute)
• 125g melted butter
• 500g cream cheese at room temperature
• 3/4 cup caster sugar
• 2 tsp Vanilla essence
• 1 tbsp of lemon juice
• 4 Eggs, with yolks and whites separated
• 1/2 cup pouring cream
• Lemon butter
• Candied Lemon

Method

Preheat oven to 180 degrees and grease a 20cm springform pan

1. Place the biscuits in a food processor and crush. Add the melted butter and process until combined, then using the back of a spoon press the biscuit mixture over the inside of the pan evenly. The crust should come 2/3 of the way up the side of the pan.

2. Place the pan in the fridge while making the filling.

3. Using an electric beater or food processor, mix the cream cheese, caster sugar and vanilla essence until light and creamy, then add lemon juice, egg yolks and cream and combine.

4. Separately, whisk the egg yolks until foamy, then fold this into the cream cheese mixture.

5. Pour the finished mixture into the base in the pan, and bake in the preheated oven for 40 minutes, or until the cake is set in the centre and starts to turn a golden brown colour.

6. Remove from the oven and allow to cool completely, then refrigerate.

Lemon Topping

Brush the top with warm lemon butter and garnish with two or three candied lemon slices.