Directions
- 1Put 200 grams of biscuits in a bowl and bust them up.
- 2Add half of the lemon zest and 100 grams of melted butter to the biscuits.
- 3Press the mixture into a spring form or a removable bottom cake tin.
- 4Add 1 kilo of cream cheese to a bowl and mix.
- 5Add 50 grams of plain flour and 325 grams of sugar to the cream cheese and mix.
- 6Add 200 grams of cream cheese, the rest of your lemon zest, and the seeds from a vanilla pod and mix.
- 7Finally, add 220 grams of whisked egg slowly into the mixture.
- 8Grab your cake tin foil, pour the batter on top of the base.
- 9Put the cake tin in a bain Marie (a deep dish with boiling water).
- 10Bake in the oven at 175 degrees for 45 minutes.
- 11Then bake at 165 degrees for 35 minutes.
Ingredients
- 200 grams biscuits
- 0.5 half lemon zest
- 100 grams melted butter
- 1 kilo cream cheese
- 50 grams plain flour
- 325 grams sugar
- 200 grams cream cheese
- 1 vanilla pod seeds
- 220 grams egg
Equipment
bowlspring form cake tinremovable bottom cake tinstand mixercake tin foildeep dish
Tips
- Make sure to whisk the eggs and slowly add them in for better incorporation.
- Use a bain Marie (deep dish with boiling water) for baking.
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