Shortbread Crust Cheesecake

For serving, dust lightly with ground cinammon

Serves: 6-8

Ingredients

1 x 250g pkt shortbread biscuits, crushed
1/2 teaspoon ground allspice
125g butter, melted
3/4 cup sugar
500g Cream Cheese
Finely-grated rind 1 Lemon
2 Tablespoons Cornflour
300g Sour Cream
3 Eggs
1/3 Cup Lemon Juice
300ml Cream - whipped for serving

Method

  1. Combine crushed biscuit crumbs with ground allspice and melted butter and press onto the greased base and sides of a 20cm springform cake pan.
  2. Place on baking tray and bake 180C for 8 mins. Remove from oven and allow to cool.
  3. Place sugar, cream cheese and grated lemon rind in a bowl and beat until smooth, approx 5 mins.
  4. Add eggs one at a time, beat well then reduce speed and add lemon juice.
  5. Pour mixture into cold crumb crust and bake at 160C for 1 1/4 hours. Turn oven off and allow to cool.
  6. Store, covered, in the refrigerator. Serve at room temperature topped with lightly whipped cream.

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