I’ve been making this baked cheesecake from a Gordon Ramsay recipe that I tore out of a weekend newspaper magazine supplement since way back in 2004!
It’s a dish that I go back to again & again – it’s really easy to make and is simply delicious – especially the day after, when it’s spent a few hours in the fridge. It’s great served with a ginger or summer fruit compote. We had some with a lovely wild blueberry preserve.
biscuit base
- 100g unsalted butter, plus a little to greases the tin
- 200g digestive biscuits (I sometimes us ginger nuts with about half the above quantity of butter)
- 50g caster sugar (Again, I use half this amount if using ginger nuts)
filling
- 500g cream cheese (I’ve used both Philadelphia and marscapone successfully) at room temperature
- 200g caster sugar
- 3 eggs
- 2 tbsp cornflour
- 300g sour cream
- 1 tsp vanilla essence
- Lightly grease a 20cm spring-form cake tin
- Melt the butter gently in a small pan on a low heat. Roughly break up the biscuits and and place them in a food processor. Process the biscuits for 2-3 minutes until they resemble fine crumbs. Add the sugar, then pour in the melted butter and process for 30 seconds to combine
- Put the biscuit mixture into the base of the tin, using the back of a tablespoon to smooth the surface evenly. Place in the fridge for 30 minutes
- Rinse out the processor bowl. Place the cream cheese and sugar in the bowl and process for 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the cornflour, sour cream and vanilla essence and process for 30 seconds to combine
- Pour the filling into the tin and bake in a low oven at 150°C for 1 hour. When cooked, the cheesecake should be well-risen, with a golden brown top. It should feel slightly firm to the touch – if the mixture still appears wet, continue to bake a little longer. When cooked, turn off the oven and allow the cheesecake to cool in the oven, with the door open. When completely cool, place in the fridge. Serve with summer berries and pouring cream
