Base:
400g Tennis biscuits, blitzed into a fine crumb (or another coconut-based tea biscuit)
200g butter, melted
Filling:
750g Philadelphia cream cheese, at room temperature
400g sugar
50ml cake flour
Pinch of NOMU Sea Salt
Grated zest and juice of 2 lemons
15ml NOMU Vanilla Extract
6 eggs
2 egg yolks
Preheat your oven to 250°C and grease a 25cm springform cake tin.
Mix together the biscuit crumbs and butter until well combined. Firmly press the crumb mixture onto the bottom and sides of the tin and chill for 20 minutes.
Using an electric mixer, beat the cream cheese until smooth. Combine the sugar, flour and salt together in a separate bowl and gradually mix into the cream cheese. Mix in the lemon zest and juice and Vanilla Extract. Add in the eggs and egg yolks one at a time, beating well after each addition.
Pour the cheesecake mixture into the chilled crust. Bake at 250°C for 5 minutes, then reduce the temperature to 100°C and bake for 1 hour.
Turn off the oven and leave the cheesecake inside the oven to cool.
Carefully remove the cheesecake from the tin and place on a gorgeous cake stand to serve.
Tip: Leaving the cheesecake in the turned off oven prevents the top from cracking.
Base:
400g Tennis biscuits, blitzed into a fine crumb (or another coconut-based tea biscuit)
200g butter, melted
Filling:
750g Philadelphia cream cheese, at room temperature
400g sugar
50ml cake flour
Pinch of NOMU Sea Salt
Grated zest and juice of 2 lemons
15ml NOMU Vanilla Extract
6 eggs
2 egg yolks
Preheat your oven to 250°C and grease a 25cm springform cake tin.
Mix together the biscuit crumbs and butter until well combined. Firmly press the crumb mixture onto the bottom and sides of the tin and chill for 20 minutes.
Using an electric mixer, beat the cream cheese until smooth. Combine the sugar, flour and salt together in a separate bowl and gradually mix into the cream cheese. Mix in the lemon zest and juice and Vanilla Extract. Add in the eggs and egg yolks one at a time, beating well after each addition.
Pour the cheesecake mixture into the chilled crust. Bake at 250°C for 5 minutes, then reduce the temperature to 100°C and bake for 1 hour.
Turn off the oven and leave the cheesecake inside the oven to cool.
Carefully remove the cheesecake from the tin and place on a gorgeous cake stand to serve.
Tip: Leaving the cheesecake in the turned off oven prevents the top from cracking.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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