I have been making this baked cheesecake for years. I found the recipe by Rick Stein in a Delicious magazine. I have made a few changes to the original. I’ve been told by many that it is really delicious – nothing to do with my baking skills – I’m just an excellent follower of recipes!! This is for you Tony & Sue xx
100g unsalted butter
200g digestive biscuits
2 Tablespoons caster sugar
500g cream cheese
200g caster sugar
2 Tablespoons cornflour
1/4 cup lemon juice
Preheat the oven to 150 deg.C. Lighly grease a 20cm springform pan and line the base with baking paper.
For the base: melt the butter and crush the biscuits into crumbs in a plastic bag or food processor, then add to the butter with the sugar and mix well. Tip into cake pan, level out and press the base into an even layer with the back of a spoon. Set aside.
For the filling: beat the cream cheese and sugar using electric beaters until smooth. Add eggs one a a time, beating after each addition. Add cornflour, cream and lemon juice, then beat again.
Pour filling over the base and bake in the centre of the oven for 50-60 minutes until just set, but still with a slight wobble in the centre (if you over bake it dries it out too much). Leave to cool completely in the switched-off oven (for up to 3 hours).
To serve, carefully remove cake from pan and transfer to a serving plate. If I’m transporting the cake I leave it in the pan until I arrive and then transfer it to the plate.
If you make this cake please let me know what you think.
Edit: My friend Vanessa made this cheesecake and put a cup of water in the oven, which helped the cake retain it’s moisture (and not split). The photo she sent me of the one she made looked absolutely sensational. I will definately try this next time I make it. Thanks Vanessa xx