Plain Cheesecake

With friends coming over for afternoon tea, it means I can make sweets to my heart's content (or at least till I got tired of the near constant cleaning, beating and baking.)

Got this recipe from here, but made alterations, as I did not want a sky-high cake. Maybe when I'm expecting more people.

Ingredients:
Crust:
1.5 honey graham cracker crumbs (about 15 crackers)
sugar (if using unsweetened crackers)
6 tbs butter


Filling:
2 pkg (250g each) cream cheese, softened
6 tbs sugar
1 tbs flour
1 tsp vanilla
2 tbs whipping cream
1 tbs lemon zest
2 large eggs, room temperature



Method:
Melt butter for crust and mix with crumbs until moistened.
Spread on the bottom of a 9" springform pan.
Refridgerate while you make the filling.

Preheat oven to 325F, middle rack.
At medium speed, beat together cream cheese, flour and sugar until smooth, scraping down the bowl as needed.
Add eggs one at a time.
Add whipping cream, lemon zest and vanilla and beat until incorporated.
Pour filling onto the crust, put the pan onto a baking sheet (to catch any oil leak) and bake for 40-60 minutes, until the sides have set, but the centre is a bit wobbly.
Let cool to room temperature before covering and putting it in the refridgerator.
Let set a few hours for the flavours to meld and the cake to come to the right consistency.

Verdict: