Name: Choice cheesecake
Yield: 0 serving
Cuisine: Bake
Ingredients: 200.00 g digestive biscuits crushed; 65.00 ml butter melted; 5.00 ml cinnamon ground; 500.00 g cheese grated; 200.00 ml sugar; 250.00 ml flour cake; salt pinch; 1.00 eggs extra-large; 6.00 eggs extra-large, seperated; 190.00 ml sour cream; 1.00 lemon zest and juice; 100.00 ml castor sugar

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Ingredients (12)

CRUST

200.00 g	digestive biscuits — crushed
65.00 ml	butter — melted
5.00 ml	cinnamon — ground

FILLING

500.00 g	cheese — grated
200.00 ml	sugar
250.00 ml	flour — cake
	salt — pinch
1.00	eggs — extra-large
6.00	eggs — extra-large, seperated
190.00 ml	sour cream
1.00	lemon — zest and juice
100.00 ml	castor sugar

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Method:

Preheat the oven to 160 ºC (325 ºF). Spray a 23 cm loose-bottomed tin with non-stick spray.
Mix all the ingredients for the crust together and press into the base of the prepared tin. Chill until needed.
Beat the cheese and sugar together until well blended (we used a food processor). Sift in the cake flour and salt and beat well. Add the egg and 6 egg yolks and beat well. Add the sour cream and juice and rind of the lemon and mix.
Whisk the egg whites until soft peaks are formed and add the castor sugar little by little while beating continuously. Fold into the cheese mixture and pour into the prepared crust. Bake for 1 hour or until the cheesecake has set firm. Switch off the oven and cool the cake in the oven.
Remove from the tin and serve on a serving platter.
Makes a large cheesecake.