Aunt Cake-'n-tart's Cheesecake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 7 ounces shortbread cookies (about 200 g)
• 3 ounces butter, melted (90 ml)
• 3 eggs
• 4 ounces superfine sugar (125 g caster sugar)
• 2 cups cream cheese, smooth, measured generously (500 ml)
• 1/2 cup double cream (125 ml thick cream)
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 tablespoon lemon rind, grated

Recipe

• 1 crush the biscuits to crumbs with a rolling pin or in a processor, and stir in the melted butter. use more butter if needed.
• 2 using an approx 8 inch diameter(21 cm) cake tin, pat the crumbs thinly onto the bottom and sides of the tin.
• 3 heat oven to 325 deg f/160 deg celsius.
• 4 whip the eggs and sugar until well mixed and foamy. an electric beater or whisk works quickest.
• 5 add the cream cheese in a few scoops, whisking well after each addition.
• 6 fold in the cream, salt, vanilla and lemon rind. lime rind or orange rind is just as good).
• 7 pour the mixture into the crust, smooth, and bake for 40 minutes in the preheated oven. but do keep a check -- it might take a little longer. the cake should rise and set.
• 8 at that stage, turn the oven off and open the oven door at a good crack.
• 9 let the cheesecake cool down in the oven.
• 10 if you used a loose-bottomed cake tin, you can remove the tin. otherwise, serve it in rustic style by slicing it in the cake tin.
• 11 it does not need embellishment, but can be served with, for example, sweet-sour berry preserves.