Baked Lemon Cheesecake Recipe

• 250 gram / 9 oz pack of milk arrowroot biscuits (or similar vanilla wine biscuit)
• 125 grams / 4½ oz of butter

• 250 gram / 9 oz pack of cream cheese
• 250 gram / 9 oz pack of cottage cheese
• 250 gram / 9 oz pack of sour cream
• 3 eggs
• 1 cup of white sugar
• 2 tablespoons of cornflour
• 2 tablespoons of grated lemon rind
• 3 to 4 tablespoons of lemon juice
• Cream for topping

Crush biscuits (around ten at a time) with a rolling pin or in a food processor and transfer to a large stainless steel bowl. Shake the bowl and crush any large pieces that rise to the top. Melt the butter and mix with the biscuits until all crumbs are coated. Empty into a cake tin and press against the sides and bottom of the tin with the outer surface of a clean glass. Refrigerate.

Grate the lemon rind first. Sieve the cream cheese into an electric mixer bowl using a wooden spatula to pushit through. Then sieve the cottage cheese. Beat the sieved cheeses until smooth. Pre-heat oven to 140°C, 280°F or gas mark 1½. Break the eggs into a small bowl and add one at a time, beating well after each addition. Use a spatula to scrape the mixture off the sides of the bowl after each egg. Add the cornflour and sugar. Mix well. Blend in the sour cream, lemon juice and rind. Pour the mixture into the crust. Bake for 2 hours then switch the oven off. Test to see if cooked by checking if a knife is nearly clean when removed from the centre of the cheesecake. Cool and refrigerate for several hours before serving with whipped cream.