cheesecake

Simple & Beautiful

This cheesecake is based on Marcus Wareings. "How to Cook The Perfect..." 2007 cookbook recipe and I give him all the credit for teaching me how to perfect my original baked cheesecake we learned at cookery school. It is  a firm favourite with my husband and son and when either of them ask me to whip something up for their office or school - this is always at the top of our list.

Follow the instructions to the letter and remember that my key to success (not from Marcus) is in the leaving it to cool to room temperature in the oven.  

Let's get started!

Heat the oven to 100c (yes- really) 

Biscuit base: crush the digestives with a rolling pin or put in the bowl of a food processor and crush to crumbs and add the melted butter to combine

Place in the bottom of a springform pan and press over the bottom of the tin to mae a smooth even layer and as far up the edges as you can go

Put the soft cheese in the bowl of your mixer and add the sugar, cream, zest of lemon and cornflour.

Mix with a rubber spatula.

Add the eggs one at a time beating after each addition ( you can do this in a food processor with a padle attachment if you like)

When no lumps are remaining pour this over the  chilled biscuit base

Shake the tin gently to level out the filling.

Bake in the middle of  your oven for one hour- then check it- it will be wobbly but not completely liquid. (If it is too liquid then add another 15 minutes) then turn the oven off and leave the cake till it sets (about another hour and a half)

Remove from tin after another two hours in fridge

Top with 1 cup of Maple Peacans that have been browned in the oven at 180 for 10- 15 minutes (watch carefully) and at the same time reduce 1 cup of maple syrup on a hob to half ( to thicken) pour the syrup when cooled and thick over the cake and  top with the peacans

Ingredients

  • 150g / 18 digestive biscuits
  • 100 g butter, melted
  • 500 g full fat philly cream cheese
  • 75 ml double cream
  • 200 g caster sugar
  • zest of one lemon
  • 30 g corn flour
  • 4 large organic free range eggs at room temp