TopLay | Baked Cheesecake


Group 526

Serves 8

Group 524

Difficulty: Easy

Group 525

Prep time: 2,5 hours

500 g cream cheese (2 tubs)
250 g sour cream (1 tub)
1 tin condensed milk
125 ml lemon juice
4 TopLay eggs
1/4 tsp salt
2 tbs sugar
2 packets tennis biscuits
200 g butter


TopLay | Baked Cheesecake
  1. For the base – melt the butter and set aside. Crush the biscuits and mix it with the butter. Create the base by pressing the biscuit mixture into a springform cake tin and leave in the fridge to chill.
  2. For the cheesecake, mix together the remainder of the ingredients until well combined. Leave it in the fridge to chill for one hour.
  3. Once your filling has chilled, pour it into your base and bake it in a preheated oven at 160°C for one hour. Cook low and slow until the cheesecake is cooked through.
  4. Allow your cheesecake to cool completely before cutting and serving it.