Cheesecake was probably originally a Middle European invention, but it has been embraced and adapted with great enthusiasm and ingenuity by Americans so that it is now a standard menu item. Black currants or redcurrants can be substituted for the blackberries, or they can be omitted entirely.
175 g (6 oz) 1 cup Digestive biscuits (graham crackers), crumbled
225 g (8 oz) 1 cup Sugar
75 g (3 oz) 6 Tbs Butter, melted
700 g (1 1/2 lb) 1 1/2 lb Cream cheese, softened
1 tsp Lemon juice
2 tsp Grated lemon rind
2 tsp Cornflour (cornstarch), blended with 1 Tbs water
350 g (12 oz) Blackberries
3 Tbs Water
1. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
2. Combine the crushed biscuits (crackers), 75 g (3 oz) (f cup) sugar and melted butter. Press the mixture into the bottom and sides of a well-greased 20 cm (8 in) cake tin with a removable base.
3. Beat the cream cheese until it is smooth, then gradually beat in the remaining sugar, eggs, lemon juice and half the lemon rind.
4. Pour the mixture into the lined cake tin and put into the oven. Bake for 35 minutes, then set aside to cool. Chill in the refrigerator overnight.
5. Put the remaining lemon rind and the remaining ingredients into a saucepan and bring to the boil, stirring constantly. Reduce the heat to low and simmer for 3 minutes, stirring occasionally. Remove from the heat and spread over the cheese filling. Serve at once.
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