Life on a Table recipe #32 – Baked lemon cheesecake

BAKED LEMON CHEESECAKE

Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt

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

METHOD

Combine the biscuits, sugar, cinnamon and butter.

Press onto the bottom of a buttered loose-based cake tin.

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

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.

FOR THE TOPPING

1 x 385 g can condensed milk

75 ml lemon juice

Grated zest of half a lemon

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.

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.