This recipe comes from an American friend, and as I only make it for two tend to halve all the ingredients.
It seems to me there is too much sugar in it, so I adjust as I go through the mixing stage, we like our cheese cake with a definite lemon taste.. she gives no fruit on top, matter of taste I suppose. It brings back the memory of the 'cheese cake' the children liked. Crumb bottom, then the filling was sweetened condensed milk/lemon/cream mix. I have a weakness for sweet condensed milk!Crust:
12 digestive biscuits, crushed to crumbs,
2 tablesp. sugar
zest of 1/2 lemon
Enough melted butter to bind (about 2 to 3 tablesp)
Mix all together and press into an 8" straight-sided spring form tin.
For the Filling
1 pound full fat cream cheese
3 medium eggs, added one at a time
6oz caster sugar, added slowly.
1 1/2 tablesp. lime juice (or lemon)
1/2 teasp. pure vanilla essence
Mix all the above thoroughly and pour onto the prepared crust. Bake for 30 minutes at 325 F = 170C.
8 0z Creme fraische
1/4 cup (2oz caster sugar)
1 tablesp. lime juice (or lemon)
1/4 teasp. vanilla
Pour over cooled cheesecake and bake @ 250 C for 5 mins. (Keep an eye on it)
Let stand in fridge overnight before cutting (it is ready really after a couple of hours.