Lemon Cheesecake |
| Recipe Supplied by: Jennipher Marshall-Jenkinson | Serves: 6 People |
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100g butter, melted
200g biscuit crumbs, crushed
200g soft cheese
1 teaspn vanilla extract
100g sugar
2 eggs
1 tblspn cornflour
200mls soured cream or creme fraise
grated rind of 2 lemons
juice of 1 1/2 lemons
30g butter, melted
juice 1/2 lemon
Combine the melted butter and biscuit crumbs together in a mixing bowl. Use to line the base and sides of a greased 23cm flan dish.
Set aside, while filling is prepared: combine all ingredients for cheesecake filling together in a large bowl with an electric whisk until mixture is smooth. Pour over biscuit base.
Place in the centre of microwave oven on a trivet, and cook on MEDIUM power ( 400watts) for 20 minutes, until outer edges are thoroughly cooked and centre is still a little sticky. Remove dish from oven and cover with a large plate, allow to stand for 10 - 15 minutes to complete the cooking. By this time the centre will have set.
While cheesecake is standing, melt remaining butter and mix with remaining lemon juice. Pour over top of cheese cake, allow to cool then chill thoroughly for 2 hours before serving.
Serves 6 - 8 |
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