Ultimate cheesecake

Recipe from: 2/1/2005 12:00:00 AM

Ingredients 13
Servings 8
Time

Ingredients

  • 750
    g
    cream cheese
  • 250
    ml
    castor sugar
  • 4
    eggs
  • 15
    ml
    grated lemon zest
  • 10
    ml
    vanilla extract
  • CRUST
  • 200
    g
    shortbread biscuits
  • 190
    ml
    ground almonds
  • 75
    g
    butter, melted
  • CHOCOLATE TOPPING
  • 100
    g
    dark chocolate
  • 125
    ml
    cream
  • raspberries to garnish
 

Method

 
Preheat the oven to 150 °C.
Make the base by crushing the biscuits in a food processor.
Add the almonds and butter and process until combined.
Grease a 23 cm round springform cake tin and line the base with baking paper.
Press the crumb mix into the base and chill.
Soften the cheese in a mixing bowl using an electric beater.
Gradually add the sugar.
Add the eggs one at a time, mixing well after each addition and scraping down the sides as you go.
Mix in the lemon zest and the vanilla extract.
Pour the mixture into the prepared cake tin and smooth the top with the spatula.
Bake on the middle shelf of the oven for 45 minutes (if you shake the tin gently, the filling should wobble slightly).
Leave to cool in the oven for two hours with the door ajar.
Run a knife around the sides of the tin and lift the cheesecake out onto a plate.
Slide the base and baking paper out from beneath the cake.
To make the topping, melt the chocolate and cream together in a dish over a saucepan of simmering water, stirring continuously until smooth.
Pour over the cooled cheesecake and decorate with raspberries.
 

Read more on: bake  |  dairy
 

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