A very naughty cheesecake!
Serves 10 Preparation time 20 mins Chilling time 3 hours Cost per portion £ 0.40
Cheesecake Base Method:
1. Melt the butter over a low heat.
2. Crush the biscuits in a polythene bag (using a rolling pin), until they resemble fine crumbs, then add them to the melted butter and stir until the butter is evenly distributed.
3. Put the biscuit and butter mixture into a 20 cm (8 inch) springform cake tin and press it down to form a firm and even base.
Cheesecake Base Ingredients:
120g digestive biscuits
50g butter
Cheesecake Filling Method:
1. Pre heat the oven to 240° C.
2. Blend all the filling ingredients (except for the cream), in a large bowl with an electric whisk.
3. Beat the cream in – be careful to not over whisk.
4. Pour the mixture onto the biscuit base.
5. Turn the oven temperature down to 100°C and bake for 90 minutes.
6. After baking, if the cake is a bit ‘wobbly’ when you take it out of the oven, put it back in for another 5 or 10 minutes – until it feels firm on shaking the tin. (Don’t use a knife to check whether it is cooked through – shaking the tin is enough).
7. Remove the cheesecake from the oven and leave it to cool down in the tin before chilling it in a fridge for at least 3 hours.
Cheesecake Filling Ingredients:
450g full fat cream cheese (1 large box Philadelphia)
225g sugar
30g plain flour
Zest of 2 oranges
Zest of 2 lemons
2 teaspoons vanilla essence
2 eggs
30ml double cream
Optional toppings:
Raspberry Coulis – A tangy fresh fruit sauce.
200g fresh or frozen raspberries
75g – 100g icing sugar
1 teaspoon lemon juice (optional)
Puree the raspberries in a food processor or blender, then gradually add the sugar – taste for sweetness before adding all the sugar – if too sweet add the lemon juice, then pass the puree through a sieve and discard the seeds. (Save a few raspberries for decoration).
Pecans in Golden Syrup
Warm two tablespoons of golden syrup over a low heat; then take the pan off the heat and add 100g of whole pecans; wait for the mixture to cool down a little bit, then pour it over the refrigerated cheesecake.
Additional Information:
This cheesecake is quite rich and tastes terrific even without a topping; however if you do want to put a topping, fruit glazes, lemon curd, or as in the picture above, pecans in a bit of golden syrup all go well with it. The pecan option has gone down a treat with my children….
Nutrition Information (without a topping)
| Nutrition | per 100g | per portion | women | men | child |
|---|---|---|---|---|---|
| Energy | 373 kcal | 463 kcal | 23% | 19% | 26% |
| Protein* | 4.6 g | 5.7 g | 13% | 10% | 24% |
| Carbohydrate* | 34 g | 43 g | 18% | 14% | 19% |
| Total Sugars* | 25 g | 31 g | 35% | 26% | 37% |
| Fat | 24 g | 30 g | 43% | 32% | 43% |
| Polyunsaturates* | 0.6 g | 0.7 g | |||
| Mono Unsaturates* | 4.1 g | 5.0 g | |||
| Saturated Fat | 15 g | 18 g | 92% | 61% | 92% |
| Fibre* | 1.4 g | 1.8 g | 7% | 7% | 12% |
| Salt | 0.6 g | 0.8 g | 13% | 13% | 20% |
* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.
Allergens: Wheat, Egg, Nuts, Milk
Cost per recipe: £ 4.00
Cost per portion: £0.40