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Of all the biscuits available in shops, my favourite is
the Arnott’s Lemon Crisp. Long before salted caramel became trendy, the Lemon
Crisp biscuit with its creamy lemon filling and its short, salty biscuit casing
was a pleasing mix of sweet and savoury.
I’d been dreaming of a creating Lemon Crisp cheesecake
for a while. I finally had a chance to make it a reality last week.
Lemon Crisp Cheesecake
1 250g packet Arnott’s Lemon Crisp Biscuits (biscuits separated
and cream scraped out)
125g butter, melted
2 x 250g packets cream cheese (I used Philadelphia Light)
1 x 200g tub light sour cream
1 cup caster sugar
3 eggs, beaten
½ teaspoon sea salt flakes
Oven temp: 150C
Separate the biscuits and the cream filling. They pull
apart quite easily and the lemon cream is quickly lifted off with a knife. Set
lemon cream aside.
Crush biscuits in a blender (if you prefer a finer base)
or in a plastic bag which you bash with a rolling pin (if you like more
texture). I prefer the latter.
Mix melted butter and biscuit crumbs together until well
combined. Press into the base of a 20cm round springform baking tin. Put in the
fridge to chill for 15 -20 minutes.
In a food processor combine cream cheese, lemon cream, sour
cream, sugar, and salt flakes until completely mixed. Add beaten egg mixture
slowly, until all is combined.
Pour the mixture onto the biscuit base and bake in the
oven for just about an hour or until cheesecake is set.
Allow to cool before chilling in the fridge for about 2
hours before serving.
Decorate with a few more salt flakes or lemon zest. I actually used the little pink spheres that come from Pemberton Fingerlimes to add some zing and texture.
You can see that my cheesecake cracked across the top (very Dr Who...) and the one photo I took is not centred at all but it tasted really good and that is all that matters - still like a lemoncrisp biscuit but in a whole cake.
