Fresh herbs bring out the best flavours, especially in Cheesecakes! I have been making this for many years and it is always a crowd pleaser! You can serve warm or cold on your favourite crackers! Mix it up with whatever herbs are raging in your garden.

For the crust:

3/4 cup of crushed crackers (whatever you like! I would choose whatever I am loving at the time when I eat Cheese and Crackers! Jatz, watercrackers with cracked pepper, sao’s and the list goes on! You can use any savoury cracker or biscuit)

2 tablespoons of  unsalted butter melted

For the Cheesecake filling:

500 grams of softened cream cheese

2 free range eggs

5ml/1 tsp of Fresh lemon juice

1/2 the zest of the lemon (zest the lemon before juicing)

1/4 teas salt (I prefer Murray River Rock Salt flakes)

1/2 cup of freshly grated parmesan

2 tablespoons of whatever fresh herbs you like chopped (softer herbs like basil, flat leaf parsley, tarragon, oregano and pink rosemary are fantastic in this recipe)

1 teas of dried onion flakes ( I use Yiah Country Onion and Chives Dip Mix.. PS. 1 tablespoon is great in any recipe in the place of an onion)

Now the preparation:

Combine the crackers and the butter and press into the bottom of your spring form pan, lined with baking paper (15cm or 6 inch is perfect) Pop into the freezer while you make your filling. Preheat your oven 160C (or 325F) In a large bowl (I use my kenwood mixer, you can easily your your hand held mixer as well) beat the cream cheese until smooth, add the eggs one at a time and beat well. Mix in the lemon juice, zest, herbs and parmesan.

Bake in the oven for 45 minutes or until the top is light brown and the centre has a bit of a jiggle to it. If serving warm absolutely dig in! If you would like to serve cold gladwrap and refridgerate for a few hours.