A refreshing baked cheesecake, perfect warm and even nicer cold the next day. Left overs can be frozen. I make mine with a mix of lemon and lime but you can use simply vanilla extract (1 teaspoon) or any citrus fruit alone or mixed.
Make it your own - this is a basic recipe which will work with all sorts like mocca coffee.
| Prep Time | 10 mins |
| Cook Time | 1.25 hrs |
| Passive Time | 10 mins |
| Servings |
|
Ingredients
For the base
- 100 g butter melted
- 225 g ginger biscuits or digestives crushed
For the filling
- 400 g cream cheese
- 200 g cream freish (or use all cream i.e- 300g)
- 100 g whipping cream or double (single is too thin)
- 2 + 1 whole/extra yolk eggs and 1 extra yolk
- 100 g caster sugar
- 1 tablespoon runny honey or set honey
- 3 (2) 3 (2) juice 3 fresh lemon zest and the juice from 2 (reduce by one lemon if wanted)
- 3 (2) 3 (2) juice 3 fresh lime zest and the juice from 2 (reduce by one lime if wanted)
Ingredients
For the base
For the filling
|
|
Instructions
- (Melt the butter - in a microwave or saucepan) Simply stir the biscuits in to the butter until well coated and line a spring bottom tin*, pushing them down firmly. If the tin is non-stick line with greaseproof paper. Refrigerate until needed.
- Preheat an oven gas 5 / 180*c.
- Simply whisk all the ingredients together to form a smooth pouring consistency.
- Pour all the mix in to the base.
- Bake on the middle shelf for 1 – 1 & 1/4 hours until set around the edges but still slightly wobbly in the middle, but not runny. Making sure you check the cheesecake every 20 minutes during cooking, if the cheesecake browns turn the oven down a tad.
- Cool slightly before removing from the tin.
- Serve warm or for best results serve chilled.
- Back in the good old days we would top with slightly sweetened sour cream or creme freish and some lemon zest. But feel free to pipe on whipped cream, grated chocolate or leave plain.
Recipe Notes
*I used a 22 cm / 8.5 inch spring bottomed lined round cake tin but anything will work, just bare in mind the thicker the filling the longer it will take to cook and a thin one, cooked for example in a baking tray will take about a third less.
Share this Recipe