Preparation time is 30minutes
Cook time is 50minutes
Total time is 1hours 20minutes
Serve is for 8 to 10 people
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Difficulty level: 3 out of 4
6 Ingredients
- 1 tub Tamar Valley Dairy Sweet & Creamy, room temperature
- 150grams biscuits, crushed
- 100grams unsalted butter, melted
- 4 large eggs, room temperature
- 2teaspoons vanilla extract
- 1 lemon, zest
Nutrition per serving
1110kJ / 265Cal
1110 Kilojoules or 265 Calories
13% of daily energy intake*
Protein
7.7grams
Fat
19.2grams
Carbs
16.0grams
Sugars
6.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 8
Base
Preheat oven to 180 degrees Celsius
Step 2 of 8
Combine biscuits and butter and form into the bottom of a spring form pan or tart pan.
Step 3 of 8
Bake the biscuit base for 10 minutes and then remove from oven and let it cool down to room temperature.
Step 4 of 8
Filling
Turn the oven down to 160 degrees Celsius
Step 5 of 8
In a mixing bowl or bench top mixer, lightly beat the eggs before mixing with Tamar Valley Dairy Sweet & Creamy, vanilla and lemon zest. Combine everything until smooth.
Step 6 of 8
Put the filling into the baked crust, lightly tap the pan once or twice on the counter to level the filing a bit, then back for 35-40 minutes. The cheesecake will be just set, the edges puffy.
Step 7 of 8
Cool on a cooling rack for 1-2 hours, then place the pan in the refrigerator to cool and set completely for a minimum of 4 hours.
Step 8 of 8
Serve chilled.
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