Lemon cheesecake

Ingredients

Base:
1 cup plain sweet biscuits, crushed
1/3 cup butter, melted

Filling:
3/4 cup cream cheese, softened
2 tbsp brown sugar
3 tsp finely grated lemon zest
6 tsp lemon juice
1 egg, lightly beaten
1/2 cup sweetened condensed milk
2 tbsp double cream, whipped

Method

Base:
Place the biscuits and butter in a bowl and mix to combine. Press the biscuit mixture over the base and up the sides of a well-greased 23cm flan tin with removable base. Bake for 5-8 minutes, then cool.

Filling:
Place the cream cheese, sugar, lemon zest and juice in a bowl and beat until creamy. Beat in the egg, then mix in the condensed milk and fold in the cream. Spoon the filling into the prepared biscuit case and bake for 25-30 minutes or until just firm. Turn the oven off and cool the cheesecake in the oven with the door ajar.

Chill before serving.

This recipe was adapted from one that used half orange and half lime zest and juice instead. I have made it a couple of times, and once substituted raw sugar for the brown sugar, and it turned out fine, possibly even a little firmer. It can be topped with toasted dessicated coconut (as per original recipe), but I made passionfruit butter to put on mine:

Ingredients

2 tablespoons butter
1/2 cup sugar
1 egg, beaten
pulp of 4 passionfruit

Method

Place butter and sugar in the top of a double saucepan, mix. Blend in egg, then passionfruit pulp. Place over water simmering in the base of the double saucepan. Stir occasionally until mixture thickens, approximately 1/2 hour. Cool.

Naomi Absalom