Baked Lemon And Vanilla Cheesecake
- 9/16 pound digestive biscuits
- 6 1/3 tablespoons butter melted
- 1 1/8 pounds curd cheese
- 2 1/16 cups caster sugar
- 3 eggs beaten
- 11/16 cup double cream
- juice
- zest
- 4 drops vanilla extract
- Preheat the oven to 150 degrees C/300 degrees F/gas mark 2.
- Smash the biscuits to crumbs in a food processor or put them in a plastic bag and roll them with a rolling pin.
- Mix them with the melted butter then tip them into the cake tin.
- Press the warm wet crumbs down with your hand to form a base then set aside in a cool place.
- Beat the curd or mascarpone cheese with the sugar until thick and creamy then beat in the eggs. Pour in the cream and beat gently (use the slow speed on a mixer if you are using an electric one). Add the lemon zest and juice and a few drops of vanilla extract.
- Pour the cake mixture on top of the crumbs and place in the oven for an hour and a quarter by which time the cake should have risen and puckered round the edges.
- The centre will be wobbly but not runny.
- Switch off the oven but leave the cake in for 15 minutes then remove and leave in a cool place till it has sunk slightly and is thoroughly cool.
- It should be refrigerated overnight before eating if possible.
- You will need a deep 23cm cake tin with a removable base.
digestive biscuits, butter, curd cheese, caster sugar, eggs, double cream, zest, vanilla
Taken from www.yummly.com/recipe/Baked-Lemon-and-Vanilla-Cheesecake-1646584 (may not work)