This is an absolute SENSATION. Yes, its rich and Yes, its big but trust me. It will ALL go and everyone will want to know how you did it.
This recipe was first given to me by the girlfriend of an Ex Boss of mine and although I’ve changed it round a bit….I think it makes it much better!!
We did forget to take a photo of the finished product however…sorry ’bout that!
Note: You could also easily turn this into a Gluten Free Cheesecake by just swapping out the biscuits and flour for gluten free versions.
1 small carton sour cream
1 1/2 cream cheese blocks (the ones in the cardboard packaging)
14 biscuits of choice. Use something plain like Arrowroot or Marie. Ginger-nuts are nice too, or even choc chip cookies would be good if you intend to make the gourmet version:)
3/4 cup white sugar
1 Tablespoon Lemon Juice
1/2 lemon rind chopped very finely
1 Tablespoon Flour (whatever kind, who cares)
60 grams butter
Preheat your oven to 110Degrees C
Prepare a 24cm round springform tin by lining it with baking paper. VERY IMPORTANT. Don’t, for gods sake use a tin you can’t get the sides off. You will never get the cake out!
Crush your biscuits and add the butter. Push into the tin and make a nice even base.
Beat up your cream cheese until softened and whipped, then add the sugar, flour, one whole egg, 2 x egg yolks (save the whites you will need them later) all the sour cream, the lemon juice and rind and mix well until smooth and all combined.
In a seperate bowl, whip up your remaining egg whites with 1 x Tablespoon sugar or so until soft peaks form. Gently fold into your cheese mixture.
Pour into your tin and pop in your preheated oven for 2hrs.
Once the time is up DO NOT OPEN THE OVEN DOOR! Just turn off the heat and leave the cake in the oven for another 2hrs to cool down. This allows it to continue cooking and rest and set.
Yummo! I want some now!