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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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An all time favorite.... Every birthday without fail. Ingredients:
150 g gluten-free cookies |
75 g unsalted butter |
600 g cream cheese |
1 lemon, juice and rind of |
150 g caster sugar |
6 g vanilla sugar or 2 teaspoons vanilla essence |
3 eggs, separated |
icing sugar, to decorate |
Directions:
1. preheat the oven to 175°C.
2. Put the cookies in a food processor and process until there are no lumps.
3. add melted butter and mix well.
4. place cookie mixture in a spring form cake dish.
5. Press the mixture down to make a firm base.
6. Stir the cream cheese, 3 tbsp lemon juice, lemon rind, castor sugar and vanilla essence or sugar together.
7. Add the egg yolks to the mixture.
8. Beat the egg whites in a clean bowl until stiff.
9. fold the egg whites through the cheese mixture.
10. Pour the mixture into the spring form.
11. Bake in the oven for 50 to 55 minutes until slightly browned on the surface and mixture is set.
12. Let the cheesecake cool and stand in the oven for an hour or so.
13. Place in the fridge to cool further.
14. Just before serving, dust icing sugar over the cake.
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