Food- Classic Cheesecake

Serves 8 people


Ingredients:
50g/2 oz/(2/3) cup of digestive biscuits crumbs or buy whole biscuits and crush them

900g/2lb/4 cups of cream cheese at room temperature

N.B. For a healthier choice, try using brown sugar and for the cream cheese, try using light cream cheese or even ultra light. It will not affect the outcome but it will be less fattening. ^^

This is where you have to choose:

If you have a sweet tooth, then you would like most likely want
245g/(8 3/4) oz/a generous 1 1/4 cup of granulated sugar

But if you are like me, then you would want
196g/7 oz/1 cup of granulated sugar

grated rind of 1 lemon

45ml/3tbsp of lemon juice

5ml/1 tsp of vanilla essence

4 eggs


Directions:
1. Preheat the oven to 160°C/ 325°F. Grease a 20 cm/ 8 in. springform tin. Place 30 cm/ 12 in. circle of foil or parchment paper. Press it up to the sides tightly. Press the crushed biscuits into the base of the tin.
* many people mistaken wax paper for parchment paper but they are not the same. Do not use wax paper.

2. Beat the cream cheese until smooth. Add the sugar, lemon rind and juice, and vanilla and beat until it is blended and you don't see clumps. Beat the eggs in, one at a time.

3. Pour mixture into the prepared tin. set the tin in a larger baking tray and place in the oven. pour enough hot water in the outer tray to come to approximately 2.5 cm/1 in. up to the side of the tin.

4. Bake until the top is golden brown, approximately 1 1/2 hours. cool in the tin.

5. Run a knife around the edge to loosen, then remove the rim of the tin. When room temperature, place in fridge (refrigerator). Chill for at least 4 hours before serving.