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Creamy, rich and tangy, this New York-style cheesecake is baked to perfection with a crisp biscuit base and finished with a zesty lemon topping.
INGREDIENTS
For the base:
- 375g plain sweet biscuits
- 200g Parmalat butter, melted
For the filling:
- 500g President Cream Cheese, softened
- 200g castor sugar, divided (150g + 50g)
- 3 eggs, separated
- 15ml cornflour, sifted
- 10ml vanilla essence or seeds from 1 vanilla pod
- 10g citrus zest (lemon or orange)
- 500ml sour cream
- 60ml lemon or orange juice
For the topping:
- 400g sweetened condensed milk
- 125ml lemon juice
- sliced citrus of choice, to decorate
METHOD
- Preheat the oven to 150°C (or 130°C for fan-assisted ovens). Process the biscuits until fine, transfer to a bowl, and stir in the melted butter. Press evenly over the base and sides of a 26 cm springform tin. Use a straight-sided glass to press firmly for a neat crust. Place the tin on an oven tray and refrigerate while preparing the filling.
- Ensure all ingredients are at room temperature for a smooth texture. Beat the cream cheese with 150g (¾ cup) of the sugar until smooth. In a separate bowl, whisk the egg yolks with the cornflour, then add to the cream cheese mixture. Stir in the vanilla, citrus zest, sour cream, and juice until just combined.
- Beat the egg whites until soft peaks form. Gradually add the remaining sugar, whisking until dissolved. Gently fold the egg whites into the cream cheese mixture using a balloon whisk.
Pour the filling into the prepared crust. Place the tin in a water bath and bake for about 1 hour 15 minutes, or until just set with a slight wobble in the centre. Turn off the oven and cool with the door ajar to prevent cracks.
Mix the condensed milk and lemon juice, then spoon over the cooled cheesecake to cover the surface. Decorate with citrus of choice. Serve at room temperature.
Pro Tip: The cheesecake can be frozen (without the topping) for up to 2 months.