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We went to lunch at a friend’s yesterday and took along a cheesecake that we made on Saturday. It’s a recipe we’ve cooked a few times before and one which has always been well received. Crucially, it’s pretty foolproof and easy to transport. The original recipe comes from another food blogger who no longer posts, I’ve reproduced the recipe below in case it gets lost.
15 ginger biscuits
50g flaked almonds, chopped
50g melted unsalted butter
225g golden caster sugar
3 tablespoons cornflour, sifted
Seeds of 1 vanilla pod
5 drops vanilla essence
740g full fat cream cheese
2 large free-range eggs, lightly beaten
284ml carton double cream
Crushed Amaretti biscuits
Chop the biscuits into fine crumbs and add the melted butter and chopped almonds. Blend together and press firmly on to the base of the cake tin.
Combine the sugar, cornflour, vanilla seeds and essence; mix in the cream cheese and beat until smooth. Slowly add the eggs and then the cream and mix until smooth and thick. Pour the mixture on to the crushed biscuits.
Add the crushed Amaretti bisscuits.
Bake at 200 for 45 minutes.
Note for next time: I don’t think it really needs the Amaretti biscuits, I’d also like to try and reduce the sweetness.