175 g (6 oz) digestive biscuits
1/2 tsp ground cinnamon
75 g (3 oz) unsalted butter
1/2 tsp ground cinnamon
75 g (3 oz) unsalted butter
Filling:
450 g (1 lb) full fat soft cheese
75 g (3 oz) caster sugar
2 eggs, separated
2 tbsp plain flour
1 tsp vanilla essence
grated rind and juice 1/2 lemon
225 g (8 oz) red cherry conserve
100 g (4 oz) creme fraiche
75 g (3 oz) caster sugar
2 eggs, separated
2 tbsp plain flour
1 tsp vanilla essence
grated rind and juice 1/2 lemon
225 g (8 oz) red cherry conserve
100 g (4 oz) creme fraiche
method
1. Crush biscuits into fine crumbs. Add cinnamon. Melt butter and add to crumbs, stirring well.
2. Grease a 24 cm (9 1/2 in) spring form cake tin. Press biscuit mixture over the base.
3. Mix together soft cheese, sugar, egg yolks, flour, vanilla essence and lemon rind and juice.
4. Whisk the egg whites until stiff then fold into the cheese mixture. Spread over biscuit base.
5. Bake for 45 - 50 mins until set 180°C/350°F/gas 4. Leave to cool then refrigerate.
6. Mix cherry conserve with 3 tbsp water and heat gently to combine. Leave to cool.
7. Spread creme fraiche over cheesecake. Remove from tin. Serve with cherry sauce.
Creme fraiche is a type of thick cream with a tangy taste that contrasts well with the sweet filling. Replace with double cream if preferred.
2. Grease a 24 cm (9 1/2 in) spring form cake tin. Press biscuit mixture over the base.
3. Mix together soft cheese, sugar, egg yolks, flour, vanilla essence and lemon rind and juice.
4. Whisk the egg whites until stiff then fold into the cheese mixture. Spread over biscuit base.
5. Bake for 45 - 50 mins until set 180°C/350°F/gas 4. Leave to cool then refrigerate.
6. Mix cherry conserve with 3 tbsp water and heat gently to combine. Leave to cool.
7. Spread creme fraiche over cheesecake. Remove from tin. Serve with cherry sauce.
Creme fraiche is a type of thick cream with a tangy taste that contrasts well with the sweet filling. Replace with double cream if preferred.
serving amount
serves 10
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