LEMON BAKED CHEESECAKE
Recipe provided by Steph Blackie our Bedfordshire Coordinator
Preparation time: 30 minutes
Cooking Time: 1 hour
Makes 1 cake, approximately 12 slices
200g biscuits (digestive or ginger snaps)
100g unsalted butter
700g of full fat cream cheese (lighter versions will not work)
190g caster sugar
Vanilla extract (not essence as the alcohol in the essence will curdle your mixture)
1 jar of lemon curd
1. Line cake tin with greaseproof paper and cover the outside of the tin with foil around the base to prevent water leaking into the base while being cooked.
2. Place butter in the small saucepan and melt slowly over low heat to prevent it burning.
3. Place biscuits in the sandwich bag, cover in a tea towel and bash with the rolling pin until you end up with a biscuit crumb– it helps if you are really angry as you get a finer crumb.
4. Add crushed biscuits to the melted butter and mix. Leave to cool until hand hot and pour into the bottom of the cake tin, press into all the corners and cool in the fridge for at least half an hour.
5. While base is setting, preheat oven to gas mark 3 (325 Fahrenheit or 170 Centigrade). Put cream cheese & sugar in a large mixing bowl and whisk, it will go very runny.
6. Add the eggs one at a time and mix each in thoroughly before adding the next egg, then add about 1 teaspoon of the vanilla essence & mix.
7. Pour over your biscuit base and set the cake tin inside your baking tin.
8. Fill the baking tin with about 1.5 inches of cold water so your cheesecake tin is now sitting in a bath of cold water (this will help stop the top of the cheesecake from cracking while being cooked) and place in centre of the oven.
9. Bake for about 30 minutes or until golden on top with a slight wobble. Leave the cheesecake to cool, preferably overnight and then smoother the top in as much lemon curd as you want.
To vary the recipe add different jams or curds on top or add 200g melted chocolate to the basic cheesecake filling instead of the vanilla essence and make the base out of chocolate biscuits.