Milktart Cheesecake

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.