Baked Cheesecake

INGREDIENTS
250g biscuits, crushed
125g butter, melted
500g cream cheese, softened
¾ cup caster sugar
½ lemon, rind finely grated, juiced
4 eggs, separated
125mls thin cream

METHOD
- Preheat oven to 180C.
- Grease 20cm springform pan with melted butter.
- Combine biscuits and butter, mix well and press into springform pan, refrigerate.
- Beat cream cheese on low til smooth and creamy. Do not over beat, as this will unnecessarily aerate the mixture.
- Add caster sugar, essence and lemon, beat further 3 minutes to ensure smooth consistency.
- Add egg yolks, one at a time, until well combined.
- Add cream.
- In separate bowl, stiffen egg whites with clean beaters.
- Fold egg whites into cream cheese mixture.
- Pour mixture into pan, bake for 1 hour, or until set. Check the cake after the fortieth minute, until cooked.
- Turn heat off, leave cake in oven with a wooden spoon placed inside the oven door to cool cake slowly.
- After one hour, remove cake and place on bench for a further hour.
- Once at room temperature, refrigerate overnight, or until chilled.

COMMENTS
Juliette's specialty!