For Ieuan’s birthday this year I decided to make him his favourite dessert as he always says ‘I don’t need a cake’. So here we have my first cheesecake bake!
Recipe
For the crust
- 85g butter
- 140g digestive biscuit
- 1 tbsp granulated sugar
For the filling
- 300g cream cheese – I used Philadelphia
- 250g caster sugar
- 3 tbsp plain flour
- 1 1/2 vanilla extract
- zest 1 lemon
- 1 1/2 tsp lemon juice
- 3 large eggs
- 1 yolk
- 284ml soured cream
For the top
- 142ml soured cream
- 1 tbsp caster sugar
- 2 tsp lemon juice
Method
For the crust
Preheat oven to 180 degrees celsius
- Line a circle cake tin
- Crush biscuits into crumbs
- Melt butter
- Mix together biscuits, melted butter and sugar
- Spread mixture evenly on the bottom of the tin
- Bake for 10 minutes
- Cool on a wire rack while you make the filling
Crumb biscuits 
Melt Butter 
Mix ingreditents 
Fill tin 
Bake For the filling
Preheat oven to 200 degrees celsius
- Whisk cream cheese until smooth
- Mix in sugar bit by bit
- Whisk in vanilla, lemon juice and zest
- Add the eggs one by one
- Add the yolk
- Mix in soured cream
- Fill tin
- Bake for 10 minutes
- Reduce oven to 100 degrees celsius
- Bake for 25 minutes
Turn the oven off and leave cheesecake in there to cool for 2 hours
For the top
- Mix ingredients together
- spread over cheesecake
- refrigerate over night
There we have a Baked New York Cheesecake, admittedly a lot more work that I was expecting BUT Ieuan and everyone else loved it so I’m happy!!
Beth x
