Ingredients:
- 250g Marie biscuits
- 125g butter, melted
- 3 x 250g cream cheese, softened
- 1 cup caster sugar
- 2 eggs
- 5 packets of True Lemon
- 5 packets of True Lime
- 1 teaspoon vanilla extract
- Preheat oven to 150C. Grease a 23cm round (base measurement) springform pan and line the bottom with baking paper.
- Using a food processor, process biscuits until fine crumbs form.
- Add butter and process until combined. Press mixture over base of prepared pan.
- Place in the fridge for 20 mins to set.
- Rinse food processor.
- Use the food processor to mix the cream cheese and sugar until smooth.
- Add the eggs 1 at a time, combining each time until combined.
- Add the 5 packets of True Lemon, the 5 packets of True Lime and the vanilla extract.
- Mix until well combined.
- Pour the mixture over the base and spread the top to smooth.
- Bake for 30 mins or until top of cheesecake is just firm to touch (the centre of the cheesecake will still wobble slightly).
- Turn the oven off and leave the cheesecake to cool in the oven with the door ajar for 3 hours.
- Transfer to the fridge for a further 3 hours to chill.