Baked Lemon And Macadamia Nut Cheesecake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1012 |
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this cheese cake is creamy with the burst of zest but the best part to any cheesecake is the buttery crunchy base Ingredients:
for the base |
125g butter at room temp |
250g plain sweet biscuits(nice) |
70g of roughly chopped macadamia nuts |
filling |
750g of softened cream cheese |
1/2 cup of caster sugar |
3 eggs |
1/3 cup of lemon juice |
3teaspoons of grated zest |
60g macadamia nuts |
Directions:
1. grease 20 inch spring form pan
2. crush biscuits finely
3. stir in melted butter until totally combined then add chopped nuts and combine all together
4. spread mix evenly over base and press crumbs firmly on the bottom and up the sides
5. refrigerate for 30 mins or until firm
6. then beat cheese and sugar in a medium bowl with electric mixer until smooth
7. add eggs one at a time beating well after additions
8. add rind and lemon juice and beat until mixture is smooth and creamy
9. pour filling onto biscuit base and bake at about 160 a slow moderate oven for about 50 minutes or until just firm
10. leave to cool in oven with the oven door open a little
11. refrigerate over night
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