• 250 grams Digestive biscuits (I used a mixture of Hobnobs and Digestives)
• 100 grams Butter
• 1 kilo Cream cheese
• 1 & 1/4 Sugar
• 3 tbsps flour (all purpose/plain flour)
• 1 tsp zest (orange, lemon peel) - I used only lemon with a tablespoon of lemon juice
• 5 Eggs
• 1/4 tsp vanilla essence
• 1/4 cup milk

Preheat the oven to 260 degrees Celsius.

Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, (I use a food processor).

Transfer the crumbs to a bowl, and then pour over the melted butter. Mix thoroughly until the crumbs are completely coated.

Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 20 mins to set firmly.

In a bowl add cheese, sugar, flour, grated zest, lemon juice, vanilla essence and beat well, until the mixture is smooth.

Add eggs one at a time and mix well.

Last add the milk then mix well (I omitted the milk because I prefer a drier consistency cheesecake)

Pour the mixture into the spring pan. Leave it in the oven for 10 mins at 260 degree.

Then bring down the temperature to 120 C, leave it for 40 mins then on 150 C for 10-15 mins. Prick with toothpick to check if it’s done. Let it cool.

I topped it with crushed pistachios and fresh cream.

by Pak101.com (few years ago!) / 849 views