Preparation Time

20 minutes

Cooking Time
40 minutes

Ingredients (serves 10)

Melted butter, for greasing 1 250g pkt plain sweet biscuits (like Arnott's Nice) 125g butter, melted, cooled Icing sugar,to serve

Filling
2 x 250g pkts cream cheese, at room temperature 165g (3/4 cup) caster sugar 2 tsp vanilla essence 1/2 lemon, rind finely grated, juiced 4 eggs, separated 125mls (1/2 cup) thin cream

Method
1. 2. Preheat oven to 180C. Brush a 20cm springform pan with the melted butter to lightly grease. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Use the back of a spoon to press the biscuit mixture over the inside of the greased pan to evenly cover the base and come 2/3 of the way up the sides. Place in the fridge while making the filling. To make the filling, use electric beaters to beat the cream cheese, caster sugar and vanilla essence in a medium bowl until the mixture is light and creamy. Add the lemon rind, lemon juice, egg yolks and cream. Beat until well combined and the mixture is light and fluffy.

3.

Use clean electric beaters or a hand whisk to whisk the egg whites in a medium mixing bowl until stiff peaks form. Add to the cream cheese mixture and use a large metal spoon to fold until just combined. Pour mixture into prepared pan. Bake in preheated oven for 40 minutes or until golden and just set in the centre. Remove from the oven and allow to cool completely. Cover loosely with plastic wrap and place in the fridge overnight to firm. Remove from the fridge 10 minutes before serving. Cut into slices and dust with the icing sugar to serve.