I have to admit I have never made a cheesecake before and was always slightly afraid of them ! Not to mention the eating of one but the baking !
So when I was asked by a friend to make a surprise cheesecake for her husbands birthday, I trembled !
She insisted and sent me this recipe here and I trembled a little more, I sent her this 'no bake' Nigella Lawson cheesecake but still insisted on the baked variety !
She really wanted cherries for him but I had no luck as we are totally in the wrong season & I couldn't even find them frozen.
I picked raspberries instead as I always enjoy raspberries tartness in sweet creamy foods like this.
I put my baking hat on and went to work, it turned out fab and looked pretty darn spectacular, I never tasted it but was assured it was delicious !
It was rather easy to make all in all, the trickiest part was most probaly getting the cream cheese to a blend-able texture and as my dear old mixer wasn't going I had to use a hand beater. Many swear words later & voila it was ready to be put into the pan - even though mine did get a small crack in the top I use a fan forced oven & only put a small dish of hot water with it to cook to keep it moist, I would recommend this.
Next time it will be perfect and oh yes there WILL be a next time !
1 Packet of super wine biscuits or any sweet biscuit around 200 g
80 grams butter melted
1 tsp cinnamon
750 g cream cheese, at room temperature chopped ( 3 cartons of philly cream cheese )
¾ cup caster sugar
2 tsp vanilla extract
4 eggs, at room temperature
1 tbs lemon juice
1 tsp finely grated lemon rind
2 tbs plain flour
300g frozen berries ( I used raspberries ) + extra thawed for the top if you like
Icing sugar for dusting
To serve, remove from fridge 30 minutes before serving. Remove from pan and place on a serving plate ( I did this by using a plate on top & flipping then placing serving plate under and flipping again) Dust with icing sugar and top with extra just-defrosted berries