Milktart Cheesecake
Makes one medium cake
You will need
For the base
- 200g biscuits (Tennis or Digestive)
- 4 Tbls butter, melted
- ¼ cup sugar
For the filling
- 250g plain cream cheese (room temperature)
- 150ml castor sugar
- 25ml cake flour
- 4 extra large eggs
- 500ml full cream milk
- Juice of half a lemon
- 5ml vanilla extract
- Cinnamon powder
How to make it
For the base
- Pre-heat the oven to 180°C.
- Crush biscuits in a food processor.
- Add melted butter and sugar to the biscuits and process until mixed well.
- Press the mixture on the bottom and half way up the sides of a 26cm spring-form tin.
- Bake for 15 minutes until set.
- Remove from oven and allow to cool before filling.
For the filling
- Pre-heat the oven to 180°C.
- Whisk the cream cheese till soft and fluffy.
- Gradually add the sugar and flour to the mixture while whisking.
- Add the eggs one by one and whisk well after each addition.
- Gradually add the milk, lemon juice and extract to the mixture while whisking.
- Pour the mixture into the prepared base and sprinkle with cinnamon.
- Bake for 50 – 60 minutes until the filling has set and a test toothpick comes out clean.
- Allow the cake to cool at room temperature in the cake tin.
- Refrigerate the cake overnight (still in the pan).
- Remove spring-form and serve cool or at room temperature with preserved ginger, figs or orange curls.