Aunt Cake-'n-Tart's Cheesecake
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 7 ounces shortbread cookies (about 200 g)
- 3 ounces butter, melted (90 ml)
- 3 eggs
- 4 ounces superfine sugar (125 g caster sugar)
- 2 cups cream cheese, smooth, measured generously (500 ml)
- 1⁄2 cup double cream (125 ml thick cream)
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon lemon rind, grated
directions
- Crush the biscuits to crumbs with a rolling pin or in a processor, and stir in the melted butter. Use more butter if needed.
- Using an approx 8 inch diameter(21 cm) cake tin, pat the crumbs thinly onto the bottom and sides of the tin.
- Heat oven to 325 deg F/160 deg Celsius.
- Whip the eggs and sugar until well mixed and foamy. An electric beater or whisk works quickest.
- Add the cream cheese in a few scoops, whisking well after each addition.
- Fold in the cream, salt, vanilla and lemon rind. Lime rind or orange rind is just as good).
- Pour the mixture into the crust, smooth, and bake for 40 minutes in the preheated oven. But do keep a check -- it might take a little longer. The cake should rise and set.
- At that stage, turn the oven off and open the oven door at a good crack.
- Let the cheesecake cool down in the oven.
- If you used a loose-bottomed cake tin, you can remove the tin. Otherwise, serve it in rustic style by slicing it in the cake tin.
- It does not need embellishment, but can be served with, for example, sweet-sour berry preserves.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).