By Elisha Lester

Elisha's Lemon Cheesecake

Ingredients

8 servings

Filling

500gphiladelphia cream cheese

¾ cupMonk fruit

4 tsplemon zest

3eggs

½ cuplemon juice

Base

150gunsalted butter

melted

250gScotch finger biscuits

Instructions

Step 1

Preheat oven to 150⁰C (fan forced)

OvenPreheat

Base

Step 2

Grease 20cmx4cm spring loaded round baking pan

Spring Pan

Step 3

Crumble biscuits by hand into blender.

Scotch finger biscuits250g

Step 4

Add melted butter and process until sand-like texture

BlenderMix

unsalted butter150g

Scotch finger biscuits250g

Step 5

Press mixture evenly over base and sides of pan and refrigerate for 15-20min

Spring Pan

FridgeCool

unsalted butter150g

Scotch finger biscuits250g

Filling

Step 6

Beat cream cheese, monkey fruit and lemon zest in medium sized bowl until smooth

Bowl

MixerMix

lemon zest4 tsp

philadelphia cream cheese500g

Monk fruit¾ cup

Step 7

Add eggs one at a time into bowl and beat until combined

MixerMix

Bowl

lemon zest4 tsp

eggs3

philadelphia cream cheese500g

Monk fruit¾ cup

Step 8

Add lemon juice and beat for further 1-3min

MixerMix

Bowl

lemon zest4 tsp

eggs3

philadelphia cream cheese500g

Monk fruit¾ cup

lemon juice½ cup

Step 9

Pour filling into the pan and bake for 50min-1hr

OvenHeat

Step 10

Cool in oven, then refrigerate for 4hr or until cold.

FridgeCool

Optional