Life on a Table recipe #32 – Baked lemon cheesecake

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BAKED LEMON CHEESECAKE

Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”chino” style=”dotted”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]

INGREDIENTS

FOR THE CRUST

1 x 200 g packet tennis biscuits, finely crushed

45 ml castor sugar

2.5 ml ground cinnamon

100 g unsalted butter, melted

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METHOD

Combine the biscuits, sugar, cinnamon and butter.

Press onto the bottom of a buttered loose-based cake tin.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]

FOR THE FILLING

5 large eggs

150 ml castor sugar

2 x 250 g tubs low-fat cream cheese

Grated zest of half a lemon

[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]Beat the eggs until pale.

Add the sugar little by little and beat until the mixture is thick and creamy.

Add the cream cheese and the zest of half a lemon.

Mix well.

Pour into the prepared base.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]

FOR THE TOPPING

1 x 385 g can condensed milk

75 ml lemon juice

Grated zest of half a lemon

[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]Mix the condensed milk, lemon juice and remaining zest and pour over the cheese mixture.

Bake in a preheated oven at 180°C for 40-45 minutes.

Leave to cool and refrigerate overnight.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]

[/vc_column][/vc_row][vc_row][vc_column width=”1/4″] [/vc_column][vc_column width=”3/4″][vc_column_text]Life on a Table can be purchased from Venture Publications offices at 4 Herzinger Crescent, Klein Windhoek, Namibia. To order a book email bonn@venture.com.na or phone 061 420 514.[/vc_column_text][/vc_column][/vc_row]