Ingredients
- 1 packet tennis biscuits, crushed
-
80g melted butter
-
2x 250g smooth creamed cheese
-
3 extra large eggs
-
30ml cake flour
-
20ml custard powder
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1 large can dessert cream
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30ml lemon juice
-
125ml sugar
Method
Preheat oven to 180°C (moderate).
Mix crumbed biscuits with melted butter then press in a greased loose-bottomed cake pan.
Set biscuit crumbs in fridge before baking.
Mix cream cheese, eggs, flour, custard powder and sugar together.
Blend well with hand beater on slow speed.
Add the dessert cream and lemon juice and mix well.
Bake at 180°C for 30 minutes, switch off oven and allow cheesecake to cool in the oven.
When cool, further chill in the fridge.
Spread with caramel treat or any topping of your choice.