Lemon Cheese Cake

Methods

• Preheat the oven to 175º C.
• Take the biscuits in a bowl and butter and honey and mix well.
• Spread this mixture in a spring bottom cake mould evenly. Keep the mould in the refrigerator to set.
• Take Philadelphia cream cheese in a mixing bowl, add eggs, yogurt and condensed milk and whisk well.
• Add little water, vanilla essence, lemon juice and lemon rind and mix to a smooth texture.
• Pour this mixture into the mould over the biscuit layer, keep the mould in the preheated oven and bake for 45 minutes.
• 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.
• 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.