Ingredients with Measurements:
- 2 cups of crushed digestive biscuits
- 1/2 cup of melted butter
- 3 packages of cream cheese, softened
- 1 cup of granulated sugar
- 1/4 cup of lemon juice
- 1 tablespoon of lemon zest
- 3 eggs
- 1/2 cup of Lemon & Paeroa soda
- 1 tablespoon of cornstarch
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the crushed digestive biscuits and melted butter. Mix well until the mixture is evenly moistened.
3. Press the mixture onto the bottom of a 9-inch springform pan. Use a spatula to smooth out the surface.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
5. In a separate mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
6. Add the lemon juice and zest to the cream cheese mixture and beat until well combined.
7. Add the eggs, one at a time, beating well after each addition.
8. In a small bowl, mix the Lemon & Paeroa soda and cornstarch together until the cornstarch is dissolved.
9. Add the soda mixture to the cream cheese mixture and beat until well combined.
10. Pour the cream cheese mixture over the cooled crust.
11. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
12. Remove the cheesecake from the oven and let it cool to room temperature.
13. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 325°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 30g
- Saturated fat: 17g
- Cholesterol: 140mg
- Sodium: 350mg
- Total carbohydrates: 40g
- Dietary fiber: 0g
- Sugars: 30g
- Protein: 7g
Substitutions for ingredients:
- Digestive biscuits can be substituted with graham crackers or vanilla wafers.
- Lemon & Paeroa soda can be substituted with lemon-lime soda or lemonade.
Variations:
- Add a layer of lemon curd on top of the cheesecake before serving.
- Top the cheesecake with whipped cream and fresh berries.
- Add a teaspoon of vanilla extract to the cream cheese mixture for a different flavor.
Tips and tricks:
- Make sure the cream cheese is softened before using it in the recipe.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before chilling it in the refrigerator.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Serve the cheesecake chilled.
Presentation ideas:
- Garnish the cheesecake with lemon slices and mint leaves.
Pairings:
- Serve the cheesecake with a cup of tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cheesecake cracks, it may be overcooked or the oven temperature may be too high.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
- Lemon & Paeroa is a New Zealand soft drink that was first produced in 1907.
Flavor profiles:
- Sweet, tangy, and creamy.
Serving suggestions:
- Serve the cheesecake as a dessert after a meal.
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Region: New Zealand