- 50g sweet biscuit crumbs (I used granita)
- 125g butter melted
- 3 eggs lightly beaten
- 1/2 cup castor sugar
- 3x 250g packs cream cheese
- 3 teaspoons lemon rind
- 1/4 cup lemon juice
Method
Lightly grease 22cm spring form pan
Combine biscuit crumbs and butter in a bowl
Spread crumbs over base and sides of tin
Refrigerate biscuit crumbs for an hour
Beat eggs and sugar in a bowl until pale (note: this can take up to 10 minutes, but the more pale it is, the lighter texture it will be)
Add cheese, rind and lemon juice. Beat until mixture is smooth and creamy
Pour mixture into prepared tin and bake for 45 mins in a moderate oven
Cool in oven with door ajar then refrigerate for several hours, or over night.
Serve and enjoy!
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