PREP TIME: 40mins
COOK TIME: 50min (Plus 2hrs cooling) SERVES: 12
400g plain digestive biscuits
150g butter, melted
500g cream cheese
1 cup caster sugar
1 tsp vanilla essence
1 lemon, juiced
250g strawberries, sliced
Step 1: Preheat oven to 160°C and grease a 24cm springform pan.
Step 2: Place biscuits in a food processor and process into a fine crumb.
Step 3: Place biscuit crumb and melted butter into a large mixing bowl. Stir together to combine.
Step 4: Press biscuit mixture into the bottom of the cake pan to form a biscuit base.
Step 5: Chill base in refrigerator for 30 minutes.
Step 6: Separate egg whites and beat stiffly. Set aside.
Step 7: Beat cream cheese, sugar, yokes, vanilla essence and lemon juice together.
Step 8: Slowly fold in stiff egg whites into the cream cheese mixture to combine.
Step 9: Pour cake mixture into the cake pan on top of the biscuit base.
Step 10: Bake for 50 minutes.
Step 11: Leave cheesecake to cool inside oven for 2 hours with door ajar.
Step 12: Top with sliced strawberries and refrigerate until ready to serve.