baked cheesecake 2

I love cheesecake - baked and no-bake.  My all-time favourite cheesecakes are:-

(a) the super soft baked cheesecake that was sold at Yaohan Supermarket in the 1980s

(b) the plain all-American no-bake cheesecake

Do pardon the poor lighting in the photographs.  This cheesecake actually tastes yummier than it looks in the photographs.

INGREDIENTS

Base:
250g digestive biscuits
1 tsp ground mixed spice
100g butter (melted)

Filling:
500g Philadelphia cream cheese
2/3 cup castor sugar
1 tsp vanilla essence
1 tbsp freshly squeezed lemon juice
4 eggs (room temperature)

METHOD

Base:

1. Crush the digestive biscuits and mix with the mixed spice and melted butter.

2. Press the mixture onto the base of a 9" round cake pan.

3. Place the cake pan in the refrigerator while preparing the filling.


Filling:

1. Whisk the cream cheese using an electric mixer until smooth.

2. Add the sugar, vanilla essence and lemon juice.  Mix well.

3. Add the eggs, 1 at a time, beating well with each addition.

4. Pour the filling onto the prepared pan.

5. Bake for 45 minutes.