I’m not a dessert person. Don’t get me wrong, I love to eat them but I’m just not very good at making them. However, this is my go to recipe when I have to make a dessert (aka when my dad volunteers me to make one for Easter Sunday – hence the mini eggs on top).
This is a baked cheesecake is adapted from the Jamie Oliver Baked Cheesecake recipe, and I’ve made it so many times now that I know it’s always a crowd pleaser.
150g Unsalted Butter
250g Digestive Biscuits
115g Caster Sugar
900g Full-Fat Cream Cheese (Philadelphia works best from experience)
2 Large Eggs
115ml Double Cream
2tsp Vanilla Extract
Zest of 1 Lemon
Zest of 1 Orange
Crush the digestive biscuits either by putting into a bag and smashing with a rolling pin or whizzing in a food processor. Melt the butter and combine with the biscuits. Flatter into a spring form cake tin (this is important otherwise you won’t be able to get your cheesecake out of the tin) and bake at 180 degrees for 10 minutes. After 10 minutes, remove from the oven and cool.
Combine the sugar and cornflour, and add the cream cheese. Beat with an electric whisk until creamy then add the eggs and beat again. Add the cream 1/3 at a time and beat continually. Add the vanilla extract and zests then beat one for time before smoothing the filling onto the biscuit base. Bake at 220 degrees for 40-45 minutes then leave to cool for 2-3 hours. For a firmer cheesecake, put into the fridge.
This is such an easy recipe to make and it’s always a real crowd please. Just urm, ignore the cracks?