Baked Cheesecake

Yesterday was my eldest son's birthday and he requested baked cheesecake for his birthday cake.  He even chose the recipe.

This cheesecake comes from our well-thumbed copy of Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library). My edition was published in 1996.

Cheesecake

Base
250g plain sweet biscuits
125 g butter, melted

Filling

3 x 250g packets cream cheese, softened

1/2 cup castor sugar

3 eggs

3 teaspoons grated lemon rind

1/4 cup lemon juice

Grease 20 cm springform tin.  Blend, process or crush biscuits finely, stir in butter.  Using a flat-bottomed glass, press crumb mixture evenly over base and side of prepared tin, refrigerate 30 minutes or until firm.

Place springform tin on oven tray, pour filling into tin.  Bake in moderately slow oven about 50 minutes, or until firm.  Cool in oven with door ajar.

Cover cheesecake, refrigerate several hours or overnight before serving.  Serve with whipped cream, sprinkle with ground nutmeg, if desired.

Filling

Blend cheese and sugar in medium bowl of electric mixer until smooth.  Add eggs 1 at a time, beat well between each addition.  Add rind and juice, beat until mixture is creamy.