Ingrédients pour Grandma's Creamy Cheesecake
- Biscuits
- 80g unsalted butter, melted
- 500g cream cheese, softened
- Ricotta Cheese
- 4 large eggs
- Caster Sugar
- 2 tablespoons cornflour
- Sour Cream
- Fresh Lemon Rind
- Juice of ½ lemon
- Lemon curd, for serving
- Whipped cream, for serving
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Comment préparer Grandma's Creamy Cheesecake
- Preheat oven to 160°C (320°F).
- **Make the base:** In a medium bowl, combine 200g digestive biscuits (or graham crackers), crushed, with 80g melted unsalted butter. Press firmly into the bottom of a 20cm springform pan. Refrigerate for at least 30 minutes.
- **Make the filling:** In a large bowl, beat 500g cream cheese and 250g ricotta cheese until completely smooth and creamy.
- Add 4 large eggs, one at a time, beating well after each addition.
- Gradually add 150g granulated sugar, 2 tablespoons cornflour, the zest of 1 lemon, and the juice of ½ lemon. Mix until thoroughly combined and smooth.
- Pour the filling over the chilled biscuit base.
- Place the springform pan in a larger roasting pan. Pour enough boiling water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Do not overbake!
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.
- Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve chilled, topped with your favorite lemon curd and whipped cream.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
104g
Fat
109g
Carbs
14g
