Lemon (or Lime) Cheesecake
You will need:
36 chocolate wafers crushed (Christie's)
1/3 cup fine white sugar
1/3 cup soft butter
1 tsp grated lemon rind
2 pounds plain cream cheese
1 1/2 - 2 cups fine white sugar
5 eggs - separated
5 tbsp sifted cake/pastry flour
juice of 3 lemons
2-3 tsp grated lemon rind
1/4 cup heavy cream
1 tbsp fine sugar
Mix wafers, 1/3 cup sugar, butter and 1 tsp grated lemon rind together and press thinly onto the bottom & halfway up sides of a 9-10 inch spring form pan. Bake at 325 for 10 minutes.
Let cheese soften at room temp, then beat until creamy in a large bowl. Beat in the 1 &1/2 cups sugar, egg yolks, flour, lemon juice and rest of rind and the heavy cream. Whip the egg whites until stiff with 1 tbsp sugar & fold into cheese mixture very gently creating a thick batter. Pour into prepared crust. Bake in preheated oven at 250 for 1 & 1/2 hours. Turn heat off and leave in oven for 1 more hour. Cool at room temp for 4-6 hours, chill in fridge overnight.
Before serving sprinkle with shaved or grated dark chocolate.
Try substituting lime juice and lime zest for the lemons.
Can be frozen successfully.
Allow to thaw in fridge.
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