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Member recipe

Lemon CheeseCake Delight

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Cooking time

Prep: 15 minutes Cook: 30 minutes Cooling time

Skill level

Easy

Servings

Serves 6

Cooked lemon cheese cake made without gelatin. Gluten free oats can be substituted for digestive biscuits to make a g/f version.

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Ingredients

Filling

  • Cream cheese (e.g. Philly) - 300g
  • Caster sugar - 110g
  • Lemon - grated rind and juice of one large lemon
  • Large egg - 1
  • Vanilla extract - 0.25 teaspoon

Base

  • Digestive biscuits - 180g
  • Butter - 50g (add a little more if the biscuit mixture is too dry)

Method

  1. Grease (butter) a pie dish - approx. 20cms diameter.

  2. Crush biscuits.

  3. Melt butter.

  4. Add crushed biscuits to melted butter and press into pie plate (including up the sides) to form a biscuit case. Put in the fridge until the filling is ready.

  5. Cream together the cheese, sugar, grated lemon rind and juice, egg and vanilla extract. It should be able to be poured but not too runny.

  6. Pour the filling into the biscuit case.

  7. Bake in a slow oven (about 160c) for 30 minutes. Leave in the oven to cool completely to minimise shrinkage of filling from the sides of the biscuit case. Refrigerate before serving on its own, or with whipped double cream and a light sprinkling of nutmeg.

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