Served with a sweet strawberry coulis
Perfect to bring to the gym or on long runs.
Ingredients:
Base
1 cup digestive biscuits (or about 6)
4 tbsp melted butter
½ tbsp sugar
1 pinch Salt
Filling
570g cream cheese (at room temperature)
¾ cups sugar
3 eggs + 2 yolks (at room temperature)
1 tbsp sour cream
½ tbsp lemon zest (roughly 1 lemon)
1 tsp vanilla topping 1 cup strawberries/raspberries
Directions:
Set the oven to 170c degrees.
To make the crust: combine the digestives, melted butter, sugar and salt. Press
into a pan – leaving more crust on the side.
Bake for 8 minutes. Leave to cool.
Raise the oven to 220c degrees.
To make the filling: cream the cheese and sugar in an electric mixer for 5 minutes.
Reduce the speed and add the eggs, two at a time. With the mixer on low, add the
sour cream, lemon zest and vanilla.
Bake for 15 mins.
Turn the oven down to 100c degrees and bake for another 1 hour 15 minutes.
Turn the oven off and open the door wide – leaving the cake there for 30 mins.
Take out of the oven and cool at room temperature for about 2 hours. Leave in the
fridge.
For the topping: either add strawberries or raspberries directly onto the cake, or
make a syrup by cooking them with some sugar, water and lemon juice.
Variation: Can also make mini cheescake bites
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