For the base
125 grams shortbread biscuits, crushed
3 tablespoons butter, melted
For the filling
500 grams cream cheese
¾ cup castor sugar
Finely grated rind of 1 lemon
2 tablespoons lemon juice
-Combine biscuits and butter together. Press firmly into base of springform pan.Refrigerate till firm.
-Beat cheese and sugar together till smooth.
-Thoroughly beat in the lemon rind, juice and eggs.
-Gently blend in the cream.
-Pour into prepared pan.
-Bake at 160*C for 45 minutes.
-Turn off oven and leave cheesecake undisturbed for a further 30 minutes.
-Allow to cool. Chill in refrigerator for several hours.
-Decorate as desired with fresh or canned fruit and cream.