Having said that, it’s a multitude of everything you could ask for in a dessert: it’s creamy, tangy and melt-in-your-mouth fantastic. There are two versions – baked and non-baked. Here I’ll be going for the former.
I got this easy recipe from a flatmate at Warwick. Ordinarily, I don’t go for a topping because it’s so good as it is, but for those of you who like their cheesecake with a little something, you can use strawberries, blueberries, or crushed Oreos — there is no end to the variety. Also, you can never go wrong with whipped cream.
Watch out though — just when you think you’ve made enough, you may end up without a piece for yourself and with standing demands for seconds!
Digestives – 90 grams
Unsalted butter – 40 grams
For the filling:
Eggs – 2
Fresh cream – 200 ml
Cream cheese* – 250 grams
Flour – 3 tbsp
Lemon juice – 2 tbsp
Sugar – 8 tbsp
1. For the base, smash the biscuits in a shopping bag or food processor then pour melted butter and mix again. Spread evenly on the dish base and press it down. Place it in the freezer while you prepare the filling.
2. Put all the ingredients for the filling in a bowl and mix them till they become smooth.
3. Pour over the base and again place it in the freezer to firm it up while you preheat the oven at 180°C for 10 minutes.
4. Pop the tin into the oven for 40 minutes. Check after 25 minutes to make sure you don’t overcook it.
5. When you pull it out, the middle will be wobbly. Do not panic! It’s a good sign.
6. Cool it at room temperature and slide a knife all around the cake in the tin, to prevent cracks when it cools. Pop it into the freezer to firm it up. Four hours should be sufficient.
7. Take it out gently. Top it with fruits, syrup, biscuit crumbs or just plain as is. I topped it here with cocoa powder.