Classic Lemon Cheesecake

I’d never made a cheesecake before, but it was really easy. I combined bits from two recipes I have according to what I thought would taste best and and it worked well.

Ingredients

For the base:
About 10 digestive biscuits
About 25g butter

For the filling:
700g cream cheese (Philadelphia is good)
150g sugar
Grated rind and the juice of half a lemon
1tsp vanilla essence
3 eggs, beaten

The Cooking

You need a deep cake tin approximately 8 inches/20cm. Grease it well with butter and then you need to put it on some foil and press the foil all around the sides of the tin. This is so that when you place the cake in water (which you will) the water won’t seep into the cake tin and the cake.

Pre-heat the oven to 160C/325F/Gas mark 3. Get a large roasting tin and fill it with water to a depth of about an inch. Put the roasting tray of water into the oven. This is a bain-marie.

Now bash up the biscuits. Put them in a plastic bag and hit them with a blunt instrument. Try not to do yourself an injury. Cut up the butter finely and mix it with the biscuit crumbs with your fingers until it’s all mixed in and there are no big lumps of butter. Alternatively, just whizz the whole biscuits and butter in the mixer for a minute.

Press the crushed biscuits into the bottom of the cake tin in an even layer.

Now beat together the cream cheese, lemon juice and rind, sugar and vanilla essense. When it is smooth, add the egg a bit at a time, whisking it through so it is all smooth. I used a handheld blender.

Pour the mixture into the cake tin on top of the biscuits. Put the cake tin, protected by the foil, into the bain-marie. Bake it for about an hour, then turn the oven off and let it sit in the oven for another 45 minutes or so. Take it out, let it cool, then gently remove it from the tin, running a knife around the edge to loosen it if you need to.

Chill it well before serving, and you can make it look pretty by sprinkling some icing sugar over the top. My mother in law liked this cake very much.