CLASSIC CHEESECAKE

INTERNATIONAL CLASSIC DESSERTS


CLASSIC CHEESECAKE

You can decorate this with fruit and serve it with cream. It tastes delicious just as it is, though.

Ingredients:
Serves 8

25 grams biscuit crumbs or graham crackers
900 grams cream cheese
250 grams caster sugar
Grated rind of one lemon
45 ml of fresh lemon juice
5 ml vanilla essence
4 pieces eggs, at room temperature

Procedure:

1. Preheat the oven to 160ºC. Grease a 23 cm or 9 inch springform cake tin. Place on a round foil 13 cm or 5 inch larger than the diameter of the pan. Press it up the sides to seal tightly.
2. Sprinkle the crumbs on the base of the pan. Press to form an even layer.
3. With an electric mixer, beat the cream cheese until smooth. Add the sugar, lemon rind, juice, and vanilla essence, and beat until blended, Beat in the eggs, one at a time. Beat just enough to blend thoroughly.
4. Pour into the prepared tin. Set the tin in a larger baking tray and place in the oven. Pour enough hot water in the outer tray to come 2.5 cm or 1 inch up the side of the tin.
5. Bake until the top of the cake is golden brown, about 1-1/2 hours. Let cool in the tin.
6. Run knife round the edge to loosen, and then remove the rim of the tin, Chill for at least 4 hours before serving.

Got this recipe from my favorite book--The Ultimate Desserts Cookbook

*image courtesy of franklin.thefuntimesguide.com