Archive for the ‘cheesecake’ Category

This unlike my world famous cheesecake (ok not world famous but many people of had the pleasure of eating it) is baked, i will post my top secret recipe for my other cheesecake once i can trust you lot!! 🙂

I haven’t baked this today so i cant take you through step by step with pictures so will do it the old fashioned way!


250g – Plain sweet biscuits (i use digestives)

125g – Butter, melted

750g – Cream cheese, softened

110g – Caster sugar

2tsp – Lemon rind, finely grated

3 – Eggs, medium sized

Lemon curd (you can use shop bought or my recipe below that i use for this cheesecake)

45g – Butter

110g – Caster sugar

1 – Egg, beaten lightly

1tsp – Lemon rind, finely gated

2tbsp – Lemon juice


Step 1

Process biscuits until they resemble breadcrumbs, i usually put them in a sandwich bag & beat the crap out of it with a rolling pin! very affective biscuit crushing & stress relief!

Step 2

Add the butter & mix until its combined, press crumb mixture evenly over the base and slightly up the side of a tin, i tend to use about a 20cm tin with a removable bottom. If only i could remove my bottom! hehe! and refrigerate whilst you complete the next step.

Step 3

Preheat oven to about 160 degrees, Beat cheese, sugar & rind in a large bowl with an electric mixer until smooth. Gradually beat in eggs one at a time.

Step 4

Remove the tin from the fridge, place on oven tray & pour cheesecake mixture into the tin. Bake in moderate oven about 1 hour or until set. Remove from oven and cool in the tin until it reaches room temperature.

Step 5

Whilst the cheesecake is baking, time to make the curd. If you’re being lazy & using a jar ignore this step, although making lemon curd is really worth it as its amazing, I’ll publish my recipe for that at a later date, this recipe is just a quick method & there’s only enough for the cheesecake, none for toast afterwards.

Combine all the curd ingredients into a medium heatproof bowl, place bowl over a saucepan filled with simmering water, cook stirring constantly for about 20 minutes or until it coats the back of a spoon. Remove the bowl from saucepan immediately to avoid further cooking. Cool to room temperature.

Step 6

Spread the lemon curd on the top of the cheesecake and refrigerate overnight or at least 3 or so hours. Remove from tin before serving.


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