Annie Bells Mums Lemon Cheesecake Recipes

MUM'S CHEESECAKE

Steps:

• Preheat oven to 300°F.
• Combine graham cracker crumbs, 2 tablespoons sugar and margarine in medium bowl and mix until well combined and all crumbs are moist. Press mixture into the bottom and 1/2 up the sides of a 12 inch to 14 inch springform pan. Set aside.
• In large mixing bowl, beat the 4 packages cream cheese until smooth and fluffy. Add eggs 2 at a time and beat well after each addition. Gradually add sugar, mix well. Add 2 teaspoons vanilla and evaporated milk and mix well.
• Pour filling onto the graham crust. Bake at 300 degrees for 1 hour and 15 minutes on bottom rack of oven.
• Remove cake from the oven and let cool for 10 minutes.
• During 10 minute cool down, combine sour cream, 9 tablespoons sugar and 2 tsp vanilla in a bowl. When cake has cooled for 10 minutes, spread the sour cream mixture on top of the cake. Bake cake for an additional 5 minutes then remove from the oven.
• Cool cake completely before removing the sides of the springform pan. Serve cake well-chilled.

ANNIE BELL'S MUM'S LEMON CHEESECAKE

Steps:

• Preheat oven to 200 deg C(180 fan oven).
• Whizz biscuits into crumbs in a food processor, add to the melted biscuits until evenly coated.
• Press into base of a 20cm cake tin with removeable collar, using fingers or bottom of a glass.
• Place all FILLING ingredients into food processor (or bowl and electic whisk)and whizz til smooth.
• Carefully Pour onto biscuit base (pour over back of spoon to avoid disturbing crumbs) and bake for 30 mins, until just set and slightly risen.
• Remove and leave to level for 10 minutes.
• Top with sour cream, smooth surface and return to oven for a further 10 minutes.
• Remove and allow to cool. It will firm up as it cools. Cover with clingfilm and place in refridgerate overnight and until use. Serve chilled.