Vanilla and Lemon Zest Cheesecake

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1 cup digestive biscuits or Graham crackers crumbs
3 tbsp butter
1 tbsp caster sugar

pinch of salt
600g cream cheese
1 cup caster sugar
1 cup sour cream, or yoghurt, or ricotta cheese or heavy cream
1½ tsp vanilla
1½ tsp lemon juice
2 tsp lemon zest
3 eggs
1 egg yolk
How to make Vanilla and Lemon Zest Cheesecake


To make crust:
Pre-heat oven at 160 degrees C (325 degrees F)

Grease the sides of a springform pan with butter and line the base with parchment circles.

Melt butter in a medium sized pan. Stir in the biscuit crumbs and sugar until it is evenly moistened. Pour the mixture into the base of the pan, and evenly spread.

Bake for 10 minutes, and let to cool.

To make the filling:
In a stand mixer bowl, combine cream cheese, sugar, and salt and mix with a paddle attachment on medium speed for about 3 minutes.

Add sour cream, vanilla, lemon juice and lemon zest.

Change the paddle attachment the whisk attachment and add the eggs and egg yolk, 1 at a time, beating a slow speed.

Pour the batter over the crust, and gently tap to release any air bubbles.

Bake in oven for about 1 hour, or until the centre of the cakes is set.

Run knife around the rim of pan to loosen cake, and allow to cool for at least 2 hours before removing rim of pan. Let set for 6 hours or overnight.

* Keep all ingredients at room temperature
** Don’t overbeat the eggs to avoid uneven cooking, bubbles and cracking.
Posted By: Amna Iqbal, Lahore

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