Tuesday, November 30, 2004

Chris' Mother's cheesecake recipe

OK, I have no idea who Chris is, much less who their mother is, but whoever she is, she knows how to make one hell of a baked cheesecake. And with this recipe, so can you!

2/3 pkt. plain sweet biscuits, crushed fine (but not too fine, you want them to be more like chunky bread crumbs than flour). Mix with 3 oz (recipe originally says 1/4 lb. but you don't need that much) butter (melted). Line a flat round cake tin with grease proof paper, being careful to fold the paper flat against the sides. Pour in butter/biscuit mixture and mold to the pan, tamping lightly with a glass. Store in fridge for at least 1 hr.

Rice biscuits can be used here, but they tend to not be as strong and won't need as much crushing.

  • 250 g philadelphia cream cheese
  • 250 g ricotta (recipe calls for cottage cheese, but trust me, use ricotta)
  • 250 g sour cream
  • 3 eggs
  • 1 cup sugar
  • 2 tbs. cornflour
  • 1 teaspoon lemon rind
  • 3 teaspoon lemon juice
Cream the cheeses in a large bowl. Gradually add eggs, beating well after each addition. Make sure mix is smooth. Add sugar, then cornflour; when well mixed add lemon then sour cream. Pour mixture into crust. Bake in 180 degree Celsius (350 degree Farenheit) for an hour or as long as it takes to look done (the edges of the cake should be a golden brown and the centre will probably sink. Don't worry, this is normal and it tastes too good for anyone to care).

Cool in oven. Chill for several hours.


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