I was invited to a dinner party at my friend’s house this weekend and of course I was happy to have a reason to bake a cake! Unfortunately, I then spent the whole of Sunday at home with a bad cough, so guess what happened? I missed my friend’s party and the cake is still in the fridge, with my boyfriend slowly trying to finish it all, one slice a day!
There’s no particular reason why I decided to bake a cheesecake, except for the fact that it is one of my favourite desserts and I’ve only made it once before, so I thought it was time I got more familiar with the recipe.
After a quick Google search, I decided to use this recipe as I wanted a classic cheesecake without added flavours or “mixed with brownie” nonsense. I also loved the blog and the pretty step-by-step pictures.
Because I am lazy, I didn’t read the whole post in advance, so it was only when all the ingredients were mixed and I was about to pour the mixture over the biscuit base, that I discovered this was a BAKE cheesecake, instead of a “just put in the fridge” cake! Luckily I didn’t have any plans for that evening, as I spent almost 2 hours waiting for the cake to be cooked! ;)
Overall, I was very happy with the result, the filling was just perfect! The only change I would make for next time is to add more butter to the biscuit base (it was too crumbly) and layer it at the bottom only (no sides), as I do like a thick layer of crunchy base.
* 200gr Digestive biscuits (for an authentic New York cheesecake, use Graham Crackers)
* 50gr (1/4 cup) white sugar
* 115gr (1/2 cup) butter, melted
* 1kg cream cheese
* 200gr (1 cup) white sugar
* 3 tbsp flour
* 5 eggs
* 80ml (1/3 cup) cup double cream
* 1 lemon zest
* 1 tsp vanilla extract
Using your hands or a food processor, break the biscuits until they are crumbs. Pour the crumbs into a medium bowl, add the sugar and the melted butter. Combine all the ingredients and fill a pan with the crumbly mixture.
Using a measuring cup press the mixture over the bottom and about 1 inch (2.5 cm) up the sides of the pan. Cover and refrigerate while you make the filling.
In another bowl mix the cream cheese, sugar and flour. Beat with an electric whisk until smooth, then add the eggs, one at a time, beating well. Add the whipping cream, lemon zest and the vanilla extract and beat until incorporated.
Remove the crust from the fridge and pour in the filling. Bake at 170°C for 15 minutes. Then reduce the oven temperature to 120°C and continue to bake for about another 1 1/2 hours. The cake has to be firm and a little wet and wobbly in the centre.
Decorate with fresh berries.