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Dairy
Easy
2 Hours, 30 Minutes
Diets 
Submitted by TracyM
The ultimate creamy cheese cake that melts in your mouth.
2 tablespoons lemon juice
1 teaspoon vanilla essence
1 packet ginger biscuits, crushed (Marie biscuits or lemon creams can be used)
125 g margarine or butter
4 x 250 gram tubs smooth cream cheese or cottage cheese
1 and 1/4 cups granulated sugar
4 eggs
350 milliliters fresh cream
Prepare the spring form tin. Grease the tin and completely surround the outside of the tin with tin foil to make it completely water tight.
Combine the crushed biscuits and margarine or butter and press into the base of the greased spring form tin.
Bake the base at 180 degrees Celsius for 10 minutes and allow to cool slightly. Place the spring form tin into a larger baking dish.
Reduce oven temperature to 170 degrees Celsius.
Beat the cream cheese and sugar for about five minutes with an electric beater.
Add the lemon juice and vanilla essence.
Add the eggs one at a time, beating well between each addition.
Finally add the cream and mix until combined.
Pour over the cooled biscuit base.
Pour water into the baking dish, ensuring that you don’t wet the cheese cake mixture. Fill to about half way up the sides of the spring form tin. This creates a water bath and it helps ensure a creamy cheese cake.
Bake for 60 minutes.
Turn off the oven and leave the cheese cake for another 60 minutes and then remove it from the oven. Remove it from the water bath. Allow to cool.
Refrigerate for at least four hours or overnight before serving. Delicious!!!
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