Cheesecake #2


Cheesecake #2

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Servings: 10
Calories: 375


  • 6 oz digestive biscuits
  • 1/2 tsp ground cinnamon
  • 3 oz unsalted butter


  • 1 lb full fat soft cheese
  • 3 oz caster sugar
  • 2 eggs separated
  • 2 tbsp plain flour
  • 1 tsp vanilla essence
  • grated rind and juice 1/2 lemon
  • 8 oz red cherry conserve
  • 4 oz creme fraiche


  • Crush biscuits into fine crumbs. Add cinnamon. Melt butter and add to crumbs, stirring well.
  • Grease a 24 cm (9 1/2 in) spring form cake tin. Press biscuit mixture over the base.
  • Mix together soft cheese, sugar, egg yolks, flour, vanilla essence and lemon rind and juice.
  • Whisk the egg whites until stiff then fold into the cheese mixture. Spread over biscuit base.
  • Bake for 45 - 50 mins until set 180°C/350°F/gas 4. Leave to cool then refrigerate.
  • Mix cherry conserve with 3 tbsp water and heat gently to combine. Leave to cool.
  • 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.
Calories: 375 kcal
Carbohydrates: 29 g
Protein: 6 g
Fat: 27g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 101 mg
Sodium: 252 mg
Potassium: 160 mg
Fiber: 1 g
Sugar: 19 g
Vitamin A: 886 IU
Vitamin C: 4 mg
Calcium: 61 mg
Iron: 1 mg
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