Citrus Baked Cheesecake
Prep
—
Cook
40m
Total
40m
Servings
1
Difficulty
easy
Allergens
DairyEggGlutenWheat
Ingredients
| Qty | Unit | Item |
|---|---|---|
| Enough to line bottom | Biscuit Base | |
| 100 | gm | Butter |
| FILLING | ||
| 500 | gm | Cream Cheese |
| 125 | ml | Caster Sugar |
| 5 | ml | Vanilla Essence |
| 20 | ml | Citrus Juice |
| 2 | Tbsp | Citrus Rind |
| 4 | Eggs (lightly beaten) | |
| TOPPING | ||
| 300 | gm | Sour Cream |
| 5 | ml | Vanilla Essence |
| 20 | ml | Demerara Sugar |
| 20 | ml | Citrus Juice |
Preparation
- 11. Melt butter and mix through the biscuit base till moist.
- 22. Line bottom of cake tin with base.
- 33. Beat cream cheese and sugar until smooth and creamy.
- 44. Add vanilla essence, juice and rind, mixing well.
- 55. Add 1 egg at a time beating well after each one.
- 66. Pour into tray and bake for 40 mins on 180 C.
- 77. For topping mix all ingredients together and pour over hot cheesecake.
- 88. Smooth the surface then bake for another 10 mins.
- 99. Cool completely and refrigerate over night.