My friend Praline at school where I work, suggested starting up the Cake Club. It used to run before I started working at the school. Anyway it was my turn and I made my baked vanilla cheesecake with homemade lemon curd. This isn’t a recipe from my gran or my aunties this is my own.
Ingredients
For the base
- 250g digestive biscuits
- 80g butter
For the filling
- 400g full fat cream cheese
- 500g Mascarpone cheese
- 200g caster sugar
- 75g plain flour
- 5 large eggs
- 1 1/2 dessert spoon vanilla extract
Method
Grease and line a 20cm /8” loose bottom cake tin with grease proof paper. Pre-heat the oven to 150°C, 300°F, gas mark 2. Place a baking sheet on the bottom shelf of the oven while it is heating up.
First add the biscuits to a food processor and wizz into crumbs, then add the melted butter and give it a thorough mix. Next press the crumbs evenly into the base of the lined tin using something flat, I use my metal measuring cup to give it a smooth surface. Put this in the fridge to chill while you make the filling.
In a bowl add all the filling ingredients, use a hand held electric whisk and blend until everything is combined and smooth. Take out the crumb base from the fridge and add the filling. Smooth and level the filling. For added protection I add a layer of foil round the base of the tin. This stops any coloring of the edge of the filling. Bring out the baking sheet from the oven. Place the tin in the Centre and place on the bottom shelf of the oven. Bake for 55 minutes, by which time the cheesecake will be barely coloured; it should be just set firm on the edge but still slightly wobbly in the centre. Now turn the oven off and leave the cheesecake in the oven to cool completely, before placing in the fridge for several hours to firm up. Once chilled, the cheesecake can be taken out of the tin and placed on the serving dish of your desire.
I either top this with homemade lemon curd or a caramel sauce. These are posted separately.
You’re at your Aunties 