GOOSEBERRY/LEMON CHEESE CAKE

1 packet Gingernut biscuits

1/2 cup melted butter

Using a food processor crush biscuits and combine with melted butter. Press iinto a suitable pie dish or the base of a 25 cm spring form cake tin and refridgerate whilst preparing the filling.



Whip together:

...
3 eggs

1 cup caster sugar



Fold in:

690 grams cream cheese

125 ml sour cream

grated zest of 1 lemon

1/4 cup lemon juice



Pour filling onto biscuit base.

Bake for 1 hour - initially at 180 deg C but turning the oven down to 160 deg C after 10 minutes. Switch off oven ande leave to set for 2 hours. Remove from oven allow to cool and cover with fresh gooseberries. If fresh is not available, use drained, canned berries.