French Cheesecake is a light, baked cheesecake suitable for any occasion. Lovely topped with fresh fruit and cream.
185g plain sweet biscuits
90g butter, melted
750g cream cheese, softened
2 tblsp self raising flour, sifted
1 dessert spoon grated lemon rind
3/4 cup sour cream
2 eggs, separated and at room temperature
3/4 cup caster sugar
3/4 cup milk
Crush biscuits in a food processor or place in a plastic bag and crush with the end of a rolling pin. Add melted butter and mix well. Press into the base of a 23cm springform cake tin. Refrigerate.
Place egg yolks, cream cheese, flour, lemon rind and sour cream in a bowl and beat well with an electric mixer until smooth.
In a separate bowl beat egg whites until soft peaks form. Gradually add sugar and beat until sugar has dissolved. Add milk and mix to combine.
Gradually add egg mixture to cream cheese mixture beating well. Pour mixture over biscuit base. Stand cake tin on a baking tray and bake at 150 degrees celsius for 50 to 55 minutes. Turn oven off and let cheesecake cool in oven with the door slightly ajar. When cheesecake is completely cool, cover with plastic wrap and refrigerate for at least three hours.
Lovely served with fresh fruit and whipped cream.
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