| Ingredients
2
tblsp butter
125
g wholemeal biscuits, crushed
500
g cream cheese, softened
½
cup castor sugar
2
egg yolks
1
tsp grated lemon zest
2
tblsp lemon juice
2
egg whites, stiffly beaten
Topping
1
cup cream
1
tblsp sugar
1
tsp vanilla essence
1
tsp lemon juice
1
punnet strawberries |
Method
Prepare
this cheesecake in the microwave:
Place
the butter in a bowl and heat on High for 1 minute. Stir in the crushed
wholemeal biscuits* and cook on High for 2 minutes. Press biscuit mixture
into the base of a microwave-safe glass pie dish.
In
a large bowl, beat the cream cheese, sugar, egg yolks, lemon zest and juice
until creamy. Fold in the stiffly beaten egg whites with a metal spoon.
Pour on top of the biscuit base and cook on Defrost for 20 minutes. Allow
to cool, cover with plastic wrap and place in the refrigerator.
In
a small bowl, beat the cream, lemon juice, sugar and vanilla essence until
the sugar dissolves. Spread over the chilled cheesecake. Wash and dry the
strawberries, cut in half and arrange around the edge of the cheesecake.
Return to the refrigerator and cool for at least an hour before serving.
*Place
a few biscuits at a time in a plastic bag and roll with a rolling pin to
crush.
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