Friday, 1 June 2012
Easy Jubilee Cheesecake
To measure in cups, use a normal sized coffee mug or a Pyrex jug to the 8oz mark for 1 cup.
What you need:
8" buttered pie or tart dish
10 - 12 digestive biscuits, crushed (1 1/4 cups when crushed)
1/2 cup melted butter (2 oz)
8 oz cream cheese (I use Philadelphia light - about 1 1/4 packages)
1/2 cup sugar (2 oz)
1 Tablespoon lemon juice (Use more if you want a lemony taste and add zest.)
1/2 teaspoon Vanilla Essence
dash of salt
1 cup sour cream (I used creme fraiche)
2 Tablespoons sugar
1/2 teaspoon vanilla
How to make it:
Put butter in pie pan in oven to melt for 2 - 3 minutes.
Add crushed digestives and pat down to make crust.
Put back in oven for 10 minutes while you make the filling. This will make the base firmer.
Beat cream cheese with sugar, lemon juice and vanilla until smooth.
Add eggs one at a time, beating them in.
Pour mixture into pie shell and bake approximately 25 minutes at 325 F or 160C. My fan oven is fast and I baked it for only 20 minutes. Test the top. If it is firm, it is done.
Remove from oven.
Beat sugar and vanilla into cream cheese.
Spread over the top of the cheesecake and bake another 10 minutes.
Cool, then chill.
Serve with red and blue fruit - blueberries, strawberries, raspberries, etc.,
or with a coulis made with whizzed up raspberries and strawberries and a dash of balsamic vinegar.