- For the base of the cake:
- 150 grams of digestive biscuits
- 50 grams of butter
- For the filling:
- 1 lemon
- 2 eggs
- 320 grams of creme cheese
- 100 grams of sour creme
- 80 grams of sugar
- 1 tablespooon of cornflour
Level of difficulty Average
Cost Average budget
Crush the digestive biscuits so they form crumbs. Melt the butter in a saucepan or microwave and add the biscuit crumbs to the melted butter.
Tip the buttery biscuit crumbs into a round baking tin and press them down to achieve an even biscuit base.
Zest the lemon and squeeze its juice.
Separate the eggs. Whisk the egg whites until they form stiff peaks.
Add the egg yolks to another bowl. To this bowl add the lemon zest, sour creme, lemon juice, creme cheese, sugar and cornflour and beat mix until smooth.
Add the whisked egg whites to the cheese mixture and mix very gently.
Pour the cheese cake filling onto the biscuit base and bake the cheesecake at 150 C for an 1hr and 10 minutes.