I am sure we all have “go to” recipes for times when we are in a hurry, or just want to return to an old favourite. I adore baked cheesecake and have been using an adapted version of a BBC Good Food one for several years now.
When I found out that I had been asked to make a dessert for lunch with friends, I got out my cream cheese and eggs and quickly got to work. Apologies for the photo, I forgot to snap it in all its glory before we attacked it!
- 12 crushed digestive biscuits (graham crackers)
- 50g melted butter
- 600g cream cheese
- 2 level tablespoons of flour
- 175g sugar
- 3 eggs
- 150ml whipping cream (or heavy cream)
- 1 teaspoon vanilla essence
- 1 jar of cherry jam plus I used some of my cherries in brandy (drained)
- 1 sachet of flavourless gelatine or vegetarian substitute
Heat the oven to 180º C or gas mark 4. Mix the crushed biscuits with the butter and press into a springform tin. Bake for 10 minutes and leave to cool.
Beat the cream cheese, flour, sugar and eggs together then add the cream and vanilla essence and then any fruit filling (not the jam). Blend gently, pour into the tin and bake for 45 minutes. It will still be slightly wobbly in the centre but leave to cool out of the oven. It will continue to cook slightly. I have to confess mine always cracks, I don´t know if there is a way around this – I´d be happy to learn!
For the topping you can either just cover with fruit or make a jelly fruit topping. I did this by adding a sachet of powdered gelatine to about 4 tablespoons of cold water. In a small pan warm the jam until it starts to bubble then pour it over the gelatine and mix well until all the granules have dissolved. Leave it to cool down until almost cold and starting to set then pour over the cheesecake (still in the tin). Refrigerate for at least 2 hours and remove from the fridge an hour before serving to reach room temperature.