| 250g digestive biscuits |
crush to fine crumbs |
Mix. Press onto base of greased 24cm springform cake tin. Chill 1 hour. |
Scoop cheese onto base. Bake in moderately slow oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. |
| 150g butter |
melted |
| 3 tablespoons sugar sugar |
|
| 6 egg whites |
|
Beat to stiff peaks |
| 225 caster sugar |
|
Mix |
|
Fold in |
| 2 tablespoons cornflour |
| 750g full fat soft cream cheese |
|
Beat in |
| 6 egg yolks |
| 2 teaspoons vanilla extract |
| 150ml double cream |
|
Slowly pour in, beating constantly |
| 150m sour cream |
| teaspoon salt |
|
|
Add |
| zest of 1 lemon |
grated |