Lemon cheese cake [font=Arial, Helvetica, sans-serif]Crust 125 gm arrowroot/ digestive biscuits 50 gm unsalted butter (melted) Filling 1½ cups cream cheese 1 cup castor sugar 3 eggs 1 tbsp lemon juice 1½ tsp lemon rind Preheat the oven to 180°C. Line an eight-inch pop up baking dish with butter paper covering the base and the sides and grease. Take cream cheese in a bowl and whisk. Add castor sugar and mix. (You can use a mixture of ¾ cup of chenna and ¾ cup of hung curd instead of cream cheese.) Add well-beaten egg yolks and mix. Add lemon juice, lemon rind and mix. Add stiffly beaten egg whites and fold in gently. Take crushed biscuits in a bowl, add butter and mix with a light hand. Spread the biscuit mix in the greased cake tin to prepare the base for the cheesecake and press well. Chill it for about 15 minutes. Preheat oven to 180°C. Pour the cream cheese mixture over the biscuit base and bake in the preheated oven at 180°C for about 30 minutes. When the cake is done, let cool. Remove from tin, cut into wedges and serve chilled.[/font]
