Buttermilk Baked Cheesecake

Buttermilk Baked Cheesecake
15 Mins
Prep time
95 Mins
Cooking time
Serves 10

What you need

  • 1 cup sweet biscuit crumbs
  • 1/3 cup (80g) butter, melted
  • 750g PHILADELPHIA Block Cream Cheese, softened
  • 1 cup caster sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely grated lemon rind
  • 2 x 55g eggs, lightly beaten
  • 1 cup buttermilk
  • icing sugar for dusting
  • fresh berries

How to make it

  1. COMBINE biscuit crumbs and butter. Press into the base of a lightly greased 22cm springform pan. Chill.
  2. BEAT PHILLY for 2 minutes or until smooth. Add sugar, lemon juice, rind, eggs and buttermilk, continue beating until smooth.
  3. POUR onto prepared crumb crust and bake at 160°C for 1 hour, or until cheesecake feels just set in the centre. Note: it will appear uncooked. Allow to cool in oven.