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Digestive biscuits - 175 gms (crushed)
Castor sugar - 50 gms
Butter - 75 gms

Cream cheese - 400 gms
Castor sugar - 75 gms
Eggs - 2
Vanilla essence - 1 tsp
Corn flour - 1 tbsp
Finely grated rind and juice of one lemon
Heavy cream - 150 ml
Sour cream - 150 ml


  • Melt butter,uncovered,for 2 to 2 1/2 minutes at defrost setting.stir in biscuit crumbs and sugar.Line a 20x5 cm (8x2 inch) round glass or pottery dish with cling film.Cover base and sides evenly with biscuit mixture.Leave uncovered and cook 2 1/2 minutes at full power.
  • For filling,beat cheese until soft and light then whisk remaining ingredients except sour cream. Pour into crumb case. Cook  10 to 12 minutes at full power. The cake is ready when there is some movement to be see in the middle and the top rises up slightly and just begin to crack.
  • Remove from oven and spread with sour cream which will set on top as the cake eves out and cools.
  • This creamy cheese cake is best made one day and eaten the next. 
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