Sweet Decadenze

This recipe is provided by colleague J, who asked for the recipe from her church-mate after tasting the cheesecake made by her.

I’m not totally satisfied with the results of the cheesecakes I’ve been trying so far.  Lori’s Decadent Cheesecake is a little difficult to emulate for I cannot find the brand of condensed milk she recommended.  The non-bake Classic Oreo Cheesecake is nice, but I have my reservations as there are folks who are concerned about the raw eggs and salmonella.

So J, knowing that I’m always game to try a new cheesecake recipe, passed this to me.

Delectable Lemon Cheesecake
12 pcs digestive biscuit crumbs
1 cup butter, melted (as required)
500g cream cheese, softened
6 tbsp sugar
1/2 cup sour cream
3 eggs
juice from 1/2 lemon
rind from 1/2 lemon, grated

1. Preheat oven to 150°C.
2. Combine the crumbs and melted butter. Press the combined batter firmly onto the bottom of a 8-inch springform pan.
3. Freeze the batter for at least 20 minutes for the crumbs and butter to bond.
4. Cream together the cream cheese and sugar in a mixing bowl until light and fluffy.
5. Gradually add in the sour cream until smooth.
6. Add in the eggs, one at a time until well-mixed.
7. Add in lemon juice and rind.  Mix well.
8. Pour the batter into the prepared pan.
9. Bake for 15 minutes.
10. Reduce the oven to 120°C and bake for another 45 minutes.
11. Cool the cake in oven.
12. Chill the cake for at least 4 hours in the fridge before serving.

Yield : 1 8-inch dia. cake

According to J, the cheesecake she tasted was truly scrumptious.  Hence, since the recipe I got from her isn’t very detailed, I am getting her to try the cheesecake I made based on the same ingredients tomorrow.

Hopefully it’s good!  I’m hoping to bake this for a gathering with some online forum friends in about 2 weeks’ time.