Name: Bistro cheesecake
Prep time: 210 min
Cook time: 50 min
Total time: 260 min
Yield: 10
Ingredients: 250 gram plain sweet biscuits; 125 gram butter, melted; 4 eggs; 3/4 cup (165g) caster sugar; 500 gram cream cheese; 1 tablespoon finely grated lemon rind; 1/2 teaspoon mixed spice

Bistro cheesecake

With a hint of lemon and mixed spice, this easy cheesecake proves how simplicity can often be the key to a winning dish.

Serves 10

Prep

3H 30M

Cook

50M

Total

4H 20M

Ingredients

250 gram plain sweet biscuits

125 gram butter, melted

4 eggs

3/4 cup (165g) caster sugar

500 gram cream cheese

1 tablespoon finely grated lemon rind

1/2 teaspoon mixed spice

Method

1.Process biscuits until fine. Add butter, process until combined. Press mixture over base and sides of 20cm springform tin. Place tin on oven tray; refrigerate 30 minutes.

2.Preheat oven to 160ºC (140ºC fan-forced).

3.Make filling by beating eggs and sugar in small bowl with electric mixer until thick and creamy. Beat cheese and rind in medium bowl with electric mixer until smooth. Add egg mixture to cheese mixture; beat until combined.

4.Pour filling into tin; bake about 50 minutes. Cool in oven with door ajar. Refrigerate 3 hours or overnight.

5.Serve cheesecake sprinkled with mixed spice.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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