Ingredients
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For the Base
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30 g Unsalted Butter
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1 tbsp Honey
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200 g Digestive Biscuits
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For the Cake
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500 g Curd Cheese
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275 ml soured Cream
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1–2 Vanilla Extract
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3 Egg
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175 g Caster Sugar
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30 g Corn Flour
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To Finish
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3–4 tbsp soured Cream
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250 g fresh Strawberry
Directions
Although perhaps considered more a dessert than a teatime cake, the baked cheesecake deserves a place amongst the great cakes of the world. I love to load my cheesecake with plenty of sweet aromatic vanilla, making it a perfect base to serve with fresh seasonal fruit or a thick fruity coulis. Use a young, soft cheese – curd cheese, such as Quark, or a simple cream cheese, but not cottage cheese.
Steps
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1
Done
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Preheat the oven to 180°C/Gas mark 4. To make the base, put the butter and honey into a small saucepan and place over a gentle heat until the butter has melted. Stir to combine. Meanwhile, crush the biscuits by either placing them in a large plastic bag and whacking them with a rolling pin, or whizzing them in a food processor to crumbs. Mix with the butter and honey until evenly combined. |
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2
Done
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Press the crumb mixture into the prepared tin. Bake in the oven for 10 minutes, then remove. Turn the oven setting down to 170°C/Gas mark 3. |
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3
Done
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In a large mixing bowl, mix the soft cheese, soured cream, and vanilla seeds, paste or extract until well combined. In another large bowl, beat the eggs, egg yolk and sugar together using a hand-held electric whisk or balloon whisk, until fairly thick and creamy. Carefully fold into the cheese mixture with the cornflour. |
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4
Done
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Pour the cheesecake mix on top of the biscuit base and give the tin a gentle shake to level it. Bake for about 1 hour until it is lightly golden and feels firm when gently touched – the centre may still be a little soft but this will firm up as it cools down. |
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5
Done
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Remove from the oven and run a palette knife or spatula around the inside edge of the cake tin – this will help to prevent the top splitting as it cools down. Leave the cheesecake in the tin until cold. |
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6
Done
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To serve, carefully remove the cheesecake from the tin and place on a plate. Spread the soured cream, yoghurt or fromage frais on the top and cover with berries. |
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7
Done
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This cheesecake improves after a day, keeps for up to 5 days in the fridge and freezes (without the topping and fruit) beautifully. |
