Summer River Kitchen

250g Marie biscuits
125g butter, melted
3 x 250g cream cheese, softened
1 cup (220g) caster sugar
2 Coles Brand Australian Free Range Eggs
2 teaspoons grated lemon rind
2 teaspoons grated lime rind
2 teaspoons lemon juice
2 teaspoons lime juice
1 teaspoon vanilla extract
300ml thickened cream, whipped
Extra grated lemon, to decorate
Extra lime rind, to decorate


Step 1
Preheat oven to 150C. Grease a 23cm round (base measurement) springform pan. Line sides with baking paper.
Step 2
Using a food processor, process biscuits until fine crumbs form. Add butter and process until combined. Press mixture over base of prepared pan. Place in fridge for 20 mins to set.
Step 3
Use an electric mixer to beat cream cheese and sugar until smooth and fluffy.
Add eggs, 1 at a time, beating until combined. Add lemon and lime rind and juice, and vanilla. Beat until well combined. Pour mixture over base, spreading top to smooth. Place on a baking tray with sides. Bake for 30 mins or until top of cheesecake is just firm to touch (the centre of the cheesecake will still wobble slightly). Turn oven off. Leave cheesecake to cool in oven, with door ajar, for 3 hours. Transfer to the fridge for 6 hours to chill.
Step 4
Serve with whipped cream and extra lemon and lime rind.

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