Time and servings
Ingredients
9 total- 75 g of stork
- 200 g of biscuits, such as digestive
- 1 lemon
- 30 g of cornflour
- 450 g of cream cheese
- 200 g of light brown sugar
- 1 tsp of vanilla extract
- 5 medium eggs
- 1 dusting of icing sugar
Method
7 stepsStep 1
Preheat the oven to 160C/Gas 3.
Step 2
Grind the biscuits finely in a food processor or put them in a plastic bag - place it on the work surface and roll the cookies with a rolling pin into fine crumbs.
Step 3
Melt the Stork in a large saucepan and stir in the biscuit crumbs. Divide the biscuit mixture evenly over the base of the prepared cake tin and press firmly with the back of a spoon.
Step 4
Finely grate the lemon over a large bowl. Squeeze the lemon and add about 2 tbsp of the juice to the zest (the rest of the juice is not used)
Step 5
Stir the cornflour with the lemon and mix the cream cheese, brown sugar and vanilla, using a wooden spoon. Gradually beat in the eggs one by one.
Step 6
Pour the cream cheese mixture over the base of the prepared tin. Put the tin in the preheated oven and bake for 50-60 minutes until the filling is quite solid.
Step 7
Turn the oven off, leave the oven door slightly open and let the cheesecake cool in the oven. Cover with cling film and leave the cheesecake in the fridge for a day or overnight to stiffen further. Remove from the tin and sprinkle the cake with icing sugar. Cut into 10 slices and serve.