Anzac Biscuits
I received an email from a reader of my old blog yesterday asking me for my Bistro Lemon Cheesecake recipe which is apparently her favourite ever! What a fabulous endorsement! Thanks Anna, it was lovely to receive your email and here you go, I might just have to make this one up myself this weekend, feeling a craving coming on!
If anyone has any requests for favourite past recipes from The Art of Afternoon Tea, please do not hesitate to get in touch and I will post them up for you.
Ingredients – base
160g pack of Marie Arnott’s biscuits (or any plain sweet biscuit)
2/3 cup almond meal
50g butter, melted
1/3 cup thickened cream
Ingredients – filling
750g cream cheese, softened
2/3 cup caster sugar
2 eggs
1 tbsp grated lemon rind
1 tbsp lemon juice
Ingredients – topping
1 1/2 cups sour cream
1 tbsp caster sugar
1 tsp vanilla extract
1/2 tsp ground nutmeg
cream or ice cream to serve
Method
Preheat the oven to 190C.
Pulse the biscuits in a food processor until finely crumbed.
Transfer to a large bowl and add the almond meal, butter and cream and mix until combine.
Tip the mixture into a 22cm springform tin, pressing firmly and evenly to create the base and 5-6cm up the sides of the tin.
Refrigerate until required.
To make the filling, in a large bowl beat the cream cheese and sugar until smooth.
Add the eggs one at a time beating well after each addition.
Add the rind and juice and beat till smooth.
Pour the mixture into the prepared crust, spread evenly and bake for 25-30min until slightly golden.
Remove from the oven and set aside to cool.
Increase the oven temperature to 220C.
To make the topping beat the sour cream, sugar and vanilla in a medium sized bowl until thick and smooth.
Spread evenly over the top of the cheesecake and bake for 5-6min until shiny.
Remove from the oven, allow to cool to room temperature then refrigerate for 6 hours or overnight.
To serve, remove from the fridge, run a knife around the edge of the tin and gently release the springform ring.
Place the nutmeg in a fine sieve and sprinkle evenly over the top of the cake.
Serve with cream or ice cream.
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