The Cheesecake of Goodness

Here's a funny thing - my friend Candice contacted me today because she was convinced that my cheesecake recipe was on my blog... but she couldn't find my blog (because I changed its name). The funny thing - the recipe isn't on her (yet), and she was looking for it to make ahead of her 15 year matric reunion. Because she won't have time on Saturday, because she's going to a workshop about how to begin thinking about how to possibly cope with twins. Because yes, Candice is expecting twins in June (probably late May). Perhaps this cheesecake should henceforth be known as the Twins' Cheesecake, although I originally got the recipe from AussieKris.


So... here goes...


Grease a 20cm springform tin. Make a biscuit base by whizzing one packet of EITHER Nuttikrusts, Chockits or Tennis biscuits with some melted butter. Refrigerate. 


2 tubs of smooth cream cheese
2 x 250ml containers of sour cream
3 eggs
1/2 cup of sugar (or more if you want it sweeter)
2 Tbsp flour
1 tsp vanilla essence
Juice and zest of one lemon


Preheat your oven to about 180 degrees C. Mix all the other ingredients together in a Kenwood or similar, beating until smooth. Pour into the crusted tin, and put the tin into a roasting pan. Create a bath in the roasting pan by pouring water to go about halfway up the side of the tin. Put the roasting pan into the oven, and bake until the middle has set - this could be up to an hour, depending on your oven. You don't have to do the water bath, but it prevents the top of the cheesecake from cracking. 
Once the cheesecake is cooked, lift it out of the water bath, and allow to cool. Remove from the tin just before serving, and finish off with fresh berries or chocolate shavings or whatever bit of decadence takes your fancy!