|1||digestive biscuits — crushed|
|80 ml||butter — melted|
|500 ml||cream cheese|
|500 ml||LANCEWOOD® Sour Cream|
|4||eggs — large|
|200 ml||castor sugar|
|5 ml||vanilla — essence|
|5 ml||lemon — zest only|
|30 ml||lemon juice|
|250 ml||LANCEWOOD® Sour Cream|
|30 ml||castor sugar|
|10 ml||lemon juice|
|2,5 ml||vanilla — essence|
|mixed berries — to garnish|
Mix the biscuits and butter together and press into a spring-form tin or a deep pie dish.
Beat the cream cheese until soft and stir in the sour cream.
Beat the eggs lightly, then beat in the sugar, vanilla essence, grated lemon rind and lemon juice. Stir into the cream-cheese mixture then pour into the prepared crust. Bake in a preheated oven for 30 minutes or until set. Remove from the oven and set aside to cool for 10 minutes.
Combine the topping ingredients, except the fruit, and spread on top of the cooled cheesecake. Increase the oven temperature to 220 degrees Celsius. Put the cheesecake back into the oven for 10 minutes. Remove from the oven and leave to cool completely. Refrigerate until ready to serve. Serve topped with berries or any other fruit of your choice.
Top the cheesecake with seasonal fruit of your choice. Try granadilla pulp, sliced mangoes, kiwi fruit or a mixture of different fruits. Alternatively, top with white chocolate curls or a caramel toffee sauce.
Text and image: Ideas magazine