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For this gastropub classic cheesecake I used a 25cm x 5cm lined spring form dish.

Preheat your oven to 170°c.

Put four biscuits in a food processor to make crumbs (or use a plastic bag and beat with a rolling pin). Gently melt the butter in a saucepan. Combine crumbs and butter and press firmly and evenly into your dish. Place in the fridge for 30 minutes to set.
To make the filling, whisk the cream cheese and caster sugar together, add the eggs, single cream and dust with flour and give a good mix (5 minutes), then add the lemon and vanilla and spoon into the dish.

Bake in the oven for 1 hour. Cool then refrigerate and serve with fresh raspberries and mint.

Serves 2
Preparation time 10 minutes
Cook time 30 minutes

For the base
200g Digestive biscuits
100g Butter

400g Cream cheese
200g Caster sugar
4 Eggs
300ml Single cream
Sprinkle plain flour
2 Teaspoons of lemon
2 Teaspoons Vanilla essence

Raspberry and mint sprig

Taken from “Take home the taste of Wilford Green