Cheesecake is my absolute favourite dessert and this particular recipe is so rich and creamy that it’s almost impossible to have only a slither! I’ll be honest – the calorie content is pretty high, but you could always eat it with some fruit to make yourself feel better (and they taste quite good together too).
- Loose-bottomed 20 x 5cm Cake Tin
- Electric Whisk
- 60g Unsalted Butter, melted and cooled
- 135g Plain Digestive Biscuits, crushed into crumbs
- 500g Full-Fat soft cheese, at room temperature
- 200g Caster Sugar
- 5tbsp Double Cream
- 30g Cornflour
- 4 Large Eggs, beaten
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Lemon Juice
1. Heat the oven to 100°.
2. Put the tin on a baking tray.
3. Mix the melted butter through the crushed biscuits.
4. Press the biscuit mix into the bottom of the tin to make a smooth even layer.
- Make sure that you press it right into the edges of the tin.
5. Put the soft cheese into a bowl and mix in the sugar, cream, cornflour, lemon juice, and vanilla extract using a rubber spatula.
6. Pour in the eggs and beat together, using the electric whisk, until really smooth.
- Make sure that you do this properly otherwise you may get bubbles in your cheesecake.
7. Pour the mix over the biscuit base – shake the tin to level the filling and smooth the top.
- Smooth over the top with your fingertip to remove any air bubbles, this will prevent uneven rising.
8. Bake the cheesecake on the middle shelf of the oven for 1 ½ hours until just set, but with a little wobble in the centre.
- Keep a close eye on your cheesecake near the end of its cooking time as if you leave it in too long then it will dry out and you will lose the creamy texture.
9. Take out of the oven and allow to cool at room temperature before removing from the tin.
- You may want to ask an adult to help you get the cheesecake out of the tin, as loose-bottomed tins can be a bit tricky.