Classic Baked Lemon Cheesecake

• Base
• 1 1/4 cups sweet biscuit crumbs
• 70g butter, melted
• Filling
• 750g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 2 x 55g eggs, lightly beaten
• Grated rind and juice of 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 1 tablespoon flour
• Topping
• icing sugar, for dusting

1. Combine biscuit crumbs and butter and press into the base of a greased and lined 22cm springform tin.
2. Chill.
3. Beat Philly* and sugar using an electric mixer until smooth.
4. Add eggs, one at a time, and beat until smooth.
5. Stir in lemon rind, juice and flour.
6. Pour mixture into prepared base and bake at 150C for 45 minutes or until slightly wobbly in the centre.
7. Allow to cool in oven with door ajar, then chill.
8. Serve dusted with icing sugar.

base, sweet biscuit crumbs, butter, filling, cream cheese, caster sugar, eggs, lemon, flour, topping, icing sugar

Taken from www.kraftrecipes.com/recipes/classic-baked-lemon-cheesecake-102902.aspx (may not work)