Lemon Cheese Cake

Method

1. Preheat the oven to 175º C.
2. Take the biscuits in a bowl and butter and honey and mix well.
3. Spread this mixture in a spring bottom cake mould evenly. Keep the mould in the refrigerator to set.
4. Take Philadelphia cream cheese in a mixing bowl, add eggs, yogurt and condensed milk and whisk well.
5. Add little water, vanilla essence, lemon juice and lemon rind and mix to a smooth texture.
6. Pour this mixture into the mould over the biscuit layer, keep the mould in the preheated oven and bake for 45 minutes.
7. To make the topping heat white wine, pepper powder and sugar in a non-stick pan, add pineapple and cherries and toss till they are well coated. Turn off the heat, add kiwi and toss.
8. Take the cheesecake out of the oven, Remove from the cake tin and keep on a serving platter. Pour the topping over the cheesecake and serve.

Additional Tips and Tricks