Monday, October 25, 2010
What better way to test if you have a dairy sensitivity than homemade cheesecake?! It's been months since I baked up this mouthwatering delight and my DH was on the verge of begging! ;o)
I just had to hunt down a smaller springform tin which was easier said than done. I had a 9" tin, but lets face it for 2 that is too big..... DH will disagree on that point. Finally I found a 8"/20cm tin and baked this on Saturday for the weekend. It went down a treat needless to say.
Base: 120g crushed digestives
48g butter, melted
Filling: 600g cream cheese, room temp, full fat
120g castor sugar
21g plain flour
3 eggs at room temp
48ml double cream (optional)
Zest of 1 lemon
1/2 teaspoon vanilla essence
Topping: 144ml creme fraiche (full fat)
18g castor sugar
1/4 teaspoon vanilla
Preheat oven to 350F/177C. Grease the tin around the sides. Combine melted butter & biscuits, add more biscuits if too wet. Press evenly into tin base and up the sides a little. Chill.
For filling. Place cream cheese, sugar and flour in a bowl, beat on medium speed until smooth (about 2 minutes). Add eggs one at a time beating well ( about 30 seconds each). Add cream, zest & vanilla, beat until mixed in. Do Not Overbeat Pour into tin and place in the center of the oven. Bake for 15 mins at 350F/177C. Bake for further 1hr 15mins at 250F/120C until only the middle of the cake looks a little wet & wobbly. Remove from the oven.
Combine the Creme fraiche, sugar and vanilla. spread evenly over the cheesecake and return to the oven for 15 more minutes.
Remove from the oven and allow to cool. Once cool run a knife around the edge to loosen the cake and prevent cracking when you remove the spring-clip. Once removed from the tin, cover with clingfilm and refrigerate. Tastes better the next day.