Wendy du Toit's Cheesecake

Wendy’s Cheesecake

 

This one has never failed and as Wendy says, "everyone loves cheesecake"

 

Base

250g wine biscuits crushed

125 g melted butter

 

Filling

250g cream cheese softened

250g ricotta

3 eggs lightly beaten

185 g castor sugar

2 T cornflour

250 g sour cream

2 T grated lemon rind

3 T lemon juice

Preheat oven to 160. Mix biscuit crumbs and butter in food processor and press into a 20 cm spring form tin and chill until required. Process cream cheese and ricotta until smooth. Add eggs, sugar cornflour sour cream lemon rind and juice. Process until smooth. Pour over base. Bake 50 mins or until firm. Refrigerate until cold.