This is a never-fail cheesecake. Bake it and watch the compliments flow. Serves: 14 – 16 slices
210 g Marie biscuits, crushed (430 ml) 100 g granulated sugar (80 ml)
30 ml cream
60 g butter or margarine, melted (60 ml)
Decoration: lemon slices,
cut in half and lemon twist for the centre.
Juice and rind from l lemon 300 ml cream
600 g cream cheese – straight out of the fridge
120 g granulated sugar (150 ml) 5 ml vanilla essence
3 extra-large eggs
150 ml cream
Juice of l lemon
5 ml vanilla essence
40 g castor sugar (45 ml)
- Place juice of half a lemon in a measuring cup with 300 ml cream. Stir and set aside together with lemon rind.
- Grease a 26 cm springform pan with melted butter or margarine; place a 26cm baking paper circle over base and grease surface of paper.
- Preheat oven to 190oC/170oC fan/Gas mark 5.
- Mix crushed biscuits, sugar and cream together using a Kenwood mixer or food processor; then add in melted butter and mix well together.
- Press into the pan only on the bottom, not on the sides of the tin. Set aside.
- Mix cream cheese lightly with balloon whisk in Kenwood food mixer; add in sugar, lemon rind and vanilla.
- Add eggs one by one. Be careful not to overbeat.
- Add in 300 ml soured cream. Mix well and pour over biscuit base.
- Bake for 50 minutes, until a skin has formed and mixture has set.
- Mix together topping ingredients and carefully spread over top of cheesecake.
- Bake a further 10 minutes, then remove from oven.
- Allow to cool. Do not refrigerate yet.
- When totally cold, remove from baking tin. Use a large knife to separate the base from the paper, and slide off onto a serving plate.
- Decorate with lemon slices around the edge and a lemon twist in the centre of the dessert.
- Keeps for at least 7 days in the refrigerator.
- Freezes well; best to cut into portions and then open-freeze before covering. Keeps for three months in the freezer.
- Make a raspberry cheesecake by adding 100 g crushed fresh raspberries to the mixture (step 8) with the sour cream. When baked, cover baking tin with aluminium foil; cool gently. Serve with 200 g fresh raspberries on the top and dust with sifted icing sugar.