Always been a bit wary of baking a cheesecake? Follow our step-by-step instructions and turn teatime into party time.
Makes: 1 cake
Preparation time: 40 minutes
Oven temperature: 180°C
Baking time: 60 minutes
Crust
• 300g biscuits, crushed
• 100g butter, melted
• 5ml lemon zest
Filling
• 500g cream cheese
• 2.5ml vanilla essence
• juice and zest of 1 lemon
• 3 eggs, separated
• 150ml castor sugar
• 30ml cornflour
• 150ml sour cream
Lemon topping
• 45g butter
• 100g castor sugar
• 1 egg, beaten
• 5ml grated lemon peel
• 10ml lemon juice
Method:
1. Make the crust Mix all the ingredients together and press them into the base and slightly up the sides of a springform cake tin or pie dish. Place in the refrigerator while you make the filling, or bake for about 10 minutes in a preheated oven at 180°C.
2. Make the filling Beat the cream cheese, vanilla essence and lemon juice and zest until smooth. Add the egg yolks, 60ml castor sugar, cornflour and sour cream and beat until well mixed. Whisk the egg whites until stiff, add the rest of the sugar and whisk until smooth and shiny. Fold this into the cream cheese mixture. Spoon the filling onto the crust, smooth the surface and then bake in a preheated oven at 170°C for about 55-60 minutes or until golden brown. The centre will still be a little runny, but it will set as it cools. Switch off the oven and leave the cheesecake inside to cool.
3. Make the lemon topping Mix all the ingredients in a glass mixing bowl over a saucepan of hot water. Stir constantly over hot water until the lemon topping leaves a thin layer on the back of a spoon. Remove from the heat and allow to cool.
4. Spread the lemon topping over the cheesecake. Chill in the refrigerator for 4-12 hours before serving.
