Preparation time: approx. 30 mins
Chilling time: approx. 2 h
Baking time: approx. 45 mins For a springform cake tin of approx. 24 cm Ø, lined with baking parchment
- Melt the chocolate and butter in a thin-walled bowl over a pan of gently simmering water, stir until smooth, mix with the biscuits. Spread mixture over the bottom of the cake tin (see Tip 1).
- Whisk sugar and egg yolks with hand mixer until the mixture is paler. Add cream cheese, cream and lemon zest, stir until smooth.
- Beat egg whites until stiff. Fold stiffly beaten egg whites with flour into the egg yolk mixture (see Tip 2).
approx. 45 minutes in the bottom half of oven preheated to 180°C. Remove and allow to cool in tin. Leave cheesecake in a cool place for approx. 2 hours.
Tip 1: Spread mixture over the bottom of the prepared cake tin, press down well with the bottom of a glass.
Tip 2: Layer flour and stiffly beaten egg whites on the egg yolk mixture and carefully fold in with a spatula.