Cream Cheesecake

INGREDIENTS

Base
90g butter, melted
1/3 cup icing sugar, sifted
1 egg yolk
1 cup self raising flour, sifted
2 tblsp milk

Filling
250g cream cheese, softened
2 egg yolks
3 egg whites, softly beaten
15g butter, softened
1/4 cup castor sugar
1/2 tsp vanilla essence
1 dessert spoon grated lemon rind

METHOD

Base
Beat together butter and sifted sugar until light and fluffy. Add egg yolks, mix in very lightly. Gradually stir in sifted flour. Add water and mix well. Mixture should be fairly stiff.

Spread mixture in a greased 20cm springform cake tin greased and lined with baking paper. Bake at 200 degrees celsius for 15 to 20 minutes or until a pale golden colour. Remove tin from oven and allow to cool.

Filling
Beat cream cheese until pale and smooth. Stir in egg yolks, butter, and sugar. Blend well together, then add vanilla and lemon rind. Gently fold in egg white mixture. Gently spoon over base.

Bake at 180 degrees celsius for a further 15 to 20 minutes. Cool completely before removing from tin.

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