LEMON CHEESE CAKE

Process:

Step 1 : Pre-heat oven at 160 degree celcius.
Step 2 : To make candied lemons, cut lemon peels into thin strips like matchstick and put in a pan of 100ml water.
Step 3 : Add sugar and bring it to boil.
Step 4 : Shimmer well and cook for 30 minutes and cool and keep aside
Step 5 : For cheesecake, crush marie biscuit with a rolling pin until coarse.
Step 6 : Mix in 50g of melted butter and put this micture at the base of a loose bottom cake tin.
Step 7 : Level with a spoon and bake in the oven for 10 minutes.
Step 8 : Remove and keep aside.
Step 9 : Whisk the cream cheese with an electric beater until smooth.
Step 10 : Add the eggs one by one, vanilla essence, lemon zest and cream.
Step 11 : Once the mixture is mixed well, pour it on top of biscuit base in the cake.
Step 12 : Level with the knife and cover the base with a sheet of almunium foil so that the water does not seep in the cake teen while baking.
Step 13 : Put the cake tin in a baking tray and put in the oven.
Step 14 : Fill the tray with water so that it just covers the bottom of the cake tin.
Step 15 : Bake for around 1 hour until the surface is set and light golden.
Step 16 : Remove from the oven and let it cool at room temperature and then chill for at least 2 hours, then slice and serve topped with candied lemon peel.