Baked Lemon & Vanilla Cheesecake

Using the tips of your fingers or a food processor, mix together the biscuit crumbs and butter.

Grease a 25cm spring form tin and press the crumb mixture onto the bottom and sides of the tin.

Chill for 20 minutes.

Beat the cream cheese until fluffy. Mix the sugar, flour and salt and gradually blend into the cheese, keeping the mixture smooth.

Add the grated rinds, eggs and egg yolks, one at a time, beating well after each addition.

Pour into the crust. Bake in a preheated oven 250°C for 5 minutes. Reduce heat to 100°C and bake for 1 hour.

Turn off the oven and leave to cool inside the oven.

Carefully place on a gorgeous cake stand.

 

 

Ingredients

400g Tennis biscuit crumbs

(coconut-based biscuit)

200g butter, melted

Filling:

750g Philadelphia creamed cheese,

at room temperature

750g low fat cream cheese

400g sugar

50ml cake flour

Pinch of NoMU Just Salt Grinder

grated rind and juice of 2 lemons

15ml NoMU Vanilla Extract

6 eggs

2 egg yolks