11:27 pm on 8 September 2008


  • 1 packet digestive biscuits
  • 1/3 packet gingernuts
  • 2 Tbl flour
  • 100g butter
  • 4 eggs separated
  • juice and zest of one lemon
  • ¾ cup sugar
  • 375g cream cheese
  • 2 heaped dessertspoons of sour cream
  • 2 Tbl sambucca



Use a food processor to break the biscuits into crumbs.

In a bowl add the flour and the melted butter and combine.

Tip this mixture into an 18-20cm springform tin and press with your fingers to form base and sides.

In the food processor place the egg yolks, lemon juice and zest, sugar, cream cheese and the sour cream and blend until smooth. 

Add the sambucca and blend some more.

In a separate bowl beat the egg whites until they form peaks.  Fold the egg yolk mixture into the whites and tip into the biscuit crust.

Bake at 160° C for 50 minutes.


John Hawkesby’s suggested wines

Dessert Wines

  • Cloudy Bay Late Harvest Riesling 2004
  • Gustave Lorentz Cremant D'Alsace Rose N.V.

Sparkling Shiraz

  • Wyndham Estate Bin 555 N.V.


Sambuca shot