You may also like
Categories:
All ingredients sweet butter philadelphia cream sugar salt eggs sour cream lemon rind lemon juice vanilla
Viewed: 37 - Published at: 7 years agoIngredients
- Tip 1: All ingredients at room temperature please.
- 1 pkt sweet, plain biscuits crushed(like ginger snaps);
- 6 TBS melted butter;
- 250g Philadelphia Cream-cheese;
- 1 cup sugar;
- pinch salt;
- 4 eggs;
- 1 cup sour cream;
- 1 1/2 TBS lemon rind;
- 1 1/2 TBS lemon juice;
- 1 tsp vanilla essence.
Method
- Tip 2: Prepare a 'bain-marie' - using a springform tin, cover in several layers of tin foil, turning tin around with each layer and fold in tightly. After crust is ready, place tin in larger baking dish, pouring boiling water into larger baking dish, halfway up cake tin after filling added to crust.
- Pour melted butter into crumbed biscuits, mixing together well. Press into prepared springform tin; place in freezer for several minutes, then place in fridge.
- Using an electric mixer, beat cream cheese till soft, add sugar slowing whilst beating. Continue to mix adding eggs one at a time, lemon juice and rind, vanilla & pinch of salt. Beat in sour cream and continue beating until light & fluffy.
- Pour into prepared tin with crust.
- Place into larger baking dish as instructed above.
- Bake in a pre-heated oven at 180 degrees Celsius for approx 45mins-1 hr until middle wobbles only slightly when moved. Turn oven off and leave door slightly ajar until water in baking dish is cold.
- Take tin out of baking dish, and drain on rack (on top of a tea-towel) and leave until bottom of tin is cold. Trim tin foil around edge, leaving bottom of tin uncovered.
- Leave in fridge until ready to consume.
- Ideally, best eaten 48 hours after baking - good luck waiting that long.
