This was my first time to ever make a baked cheesecake and my family were delighted when I served them this slice of heaven after dinner today.
150 g Caster Sugar
3 large Eggs
1 Lemon Zest
300 ml SuperValu Sour Cream
2 tsp Vanilla Extract
150 g SuperValu Rich Tea Biscuits
280 g Cream Cheese X 3
1 portion Raspberry Coulis
1 portion Fresh Berries
Remove the cream cheese and sour cream from the fridge a couple of hours before you begin. Preheat the oven to 160°C/gas mark 3. Line the base of a 23cm spring-form tin with non-stick baking paper.
To make the base, blend the biscuits in a food processor or crush them finely in a ziplock bag with a rolling pin. Mix with the melted butter, then press firmly into the base of the lined tin and refrigerate for 10 minutes.
Using an electric whisk, blend the cream cheese and caster sugar until smooth.
Add the eggs one at a time, mixing well each time, then the sour cream, finely grated lemon zest and vanilla until everything is just mixed, being careful not to overbeat.
Pour the mixture over the biscuit base, then place the tin on a baking tray and bake for 50 to 60 minutes. The filling should be set but with a little wobble in the centre. Turn the oven off and use a wooden spoon to keep the oven door ajar to allow the temperature to drop slowly. Leave the cake in the oven for several hours, until completely cold, to avoid cracks appearing on the surface.
Run the blade of a knife around the edge of the tin to loosen the cheesecake before releasing the catch. This will also help avoid cracks.
Refrigerate the cheesecake for at least 6 hours or preferably overnight to firm up the texture. Serve with fresh berries and raspberry coulis. I also dusted the cheesecake with icing sugar.
McVitie’s Digestives biscuits go well with a cup of tea. This is my first McVitie’s Recipe. I thought the sound of crumbled biscuits on cupcakes sounded yummy so decided to give this recipe a go and it did not disappoint🍪🧁
Line the sides of a 20cm round, spring-form tin with strips of cling film (use some water to help the cling film stick) and line the base with a disc of baking paper.
Place the biscuits in a freezer bag and finely crush with a rolling pin.
Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine.
Spoon into the base of the tin, pressing down with the back of spoon to level. Chill for 15 minutes.
To make the filling, heat the butter and sugar in the same pan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring continuously, for 2-3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Do not allow to boil for too long or it will become grainy. Add the vanilla extract and pour into the tin.
Pour into the tin on top of the biscuit base. Chill in the fridge for a minimum of 1 hour or up to 24 hours.
Peel and slice the bananas. Once the caramel and biscuit base has been in the fridge for at least an hour, arrange the bananas in neat rounds on top of the caramel.
Whip the cream to soft peaks and spoon over the bananas, then level on top before chilling in the fridge for an hour.