Serves 1
Directions
- 1Preheat oven to 325°F (160°C).
- 2In a food processor or Ziploc bag crush cookies into fine crumbs.
- 3Add melted butter and pulse until combined.
- 4Press into bottom of 9-inch (23cm) springform pan.
- 5Bake for 7-8 minutes.
- 6Set aside while making the filling.
- 7Reduce oven heat to 300°F (150°C).
- 8In a large bowl beat cream cheese and sugar until smooth.
- 9Add eggs, one at a time, beating to combine after each addition. Do not over beat.
- 10Add vanilla extract, sour cream, heavy cream, salt and beat until smooth.
- 11Add cornstarch and lemon zest, beat until incorporated. Do not over beat.
- 12Place the pan on a large piece of foil, and fold the foil up the sides of the pan.
- 13Pour the filling over the crust, place the pan inside a roasting pan.
- 14Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan.
- 15Bake for 45-50 minutes or until the edge is set but the center jiggles slightly.
- 16Turn off the heat and leave it another hour in the oven.
- 17Let cool to room temperature for one hour, then refrigerate for at least 4 hours or overnight.
- 18Decorate the cake with fresh fruits.
Ingredients
- 250 g Digestive biscuits/crackers
- 90 g Butter, melted
- 4 cups Cream cheese
- 1 cup Sugar
- 0.25 cup Heavy cream
- 1 teaspoons Vanilla extract
- 4 Eggs, large
- 1 cup Sour cream
- 1.5 tablespoons Cornstarch
- Lemon zest
- pinch Salt
- Fresh berries
- Strawberry jam
Equipment
food processorZiploc bagspringform panroasting panlarge bowlmixer
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