Aunt Cake-'n-Tart's Cheesecake

1. 1

   Crush the biscuits to crumbs with a rolling pin or in a processor, and stir in the melted butter.

2. 2

   Use more butter if needed.

3. 3

   Using an approx 8 inch diameter(21 cm) cake tin, pat the crumbs thinly onto the bottom and sides of the tin.

4. 4

   Heat oven to 325 deg F/160 deg Celsius.

5. 5

   Whip the eggs and sugar until well mixed and foamy.

6. 6

   An electric beater or whisk works quickest.

7. 7

   Add the cream cheese in a few scoops, whisking well after each addition.

8. 8

   Fold in the cream, salt, vanilla and lemon rind.

9. 9

   Lime rind or orange rind is just as good).

10. 10

    Pour the mixture into the crust, smooth, and bake for 40 minutes in the preheated oven.

11. 11

    But do keep a check -- it might take a little longer.

12. 12

    The cake should rise and set.

13. 13

    At that stage, turn the oven off and open the oven door at a good crack.

14. 14

    Let the cheesecake cool down in the oven.

15. 15

    If you used a loose-bottomed cake tin, you can remove the tin.

16. 16

    Otherwise, serve it in rustic style by slicing it in the cake tin.

17. 17

    It does not need embellishment, but can be served with, for example, sweet-sour berry preserves.

* Per serving · 4 servings · Values may vary.

No additional tips available.