DESSERTS
Cinnamony Lemony Cheesecake
A really tasty cake! You will love it. It's not the easiest recipe, but who doesn't want a bit of a challenge?!
HERO INGREDIENT
Cream Cheese
Cream cheese does wonders for the skin. It helps in tightening the pores and in turn ensuring smoother skin.
8-12
SERVES
1 hr
TIME
HARD
LEVEL
ADD TO RECIPE BOX
Reviews(0)
Ingredients

For the bottom crust:

20 Digestive biscuits

½ cup soft unsalted butter


For the filling:

2- 200g packages of cream cheese

1 cup white granulated sugar

1 cup low fat plain yoghurt

1 egg

1 tablespoon flour

1 ½  tablespoon fresh lemon juice

1 teaspoon fresh lemon zest

2 teaspoon vanilla extract 

1 ½ teaspoon ground cinnamon 

Garnish with cracked black pepper and cinnamon sticks

Method

1. Preheat the oven to 170 degrees Celsius.

2. In a food processor, blend the Digestive biscuits slowly mixing in the butter. Remove from the processor and press all the biscuit/butter mix onto a baking pie pan (I use the pie/cake pans with the easy removable sides after baking). Press firmly. 

3. Give the food processor a quick rinse, as you will use it again.  In the food processor, mix the cream cheese with the sugar, blend well.  Add the yogurt slowly. Blend.  Drop the egg into the mixture. Blend. Stir in the flour and lemon juice. Blend.  Lastly, add the lemon zest, vanilla extract and cinnamon. Blend. 

4. Gently pour the mix over the pressed biscuit mix and give it a shake to make sure it is even. 

5. Bake for approximately 35 to 40 minutes, regularly monitoring towards the end.  

6. Take out and cool. Refrigerate for approximately 1 hour to settle completely.  

7. Grind the fresh black pepper over the surface and lay the cinnamon sticks for a pretty presentation.

Take note! This recipe uses the following:
GROUND CINNAMON
Recipes of the month
MAIN DISHES
Spinach and Meatballs
SALADS
Fresh Tuna Salad
MAIN DISHES
The Perfect Power Breakfast
MAIN DISHES
Green Tea Soaked Salmon Fillet with Lemon Sauce