BAKED CHEESECAKE
My husband is not really a dessert eater, but he loves this cheesecake, so for his birthday I just had to make it for him.
It is small but rich so you only need a small portion, but it is delicious. This will easily serve 8 people with leftovers if no one has seconds!!!!
- 150 g Digestive Biscuits
- 50 g Butter – just melted
- 85g Seedless Raisins
- Grated Zest and juice of 1 large Lemon
- 450 g Mascarpone Cheese (almost two tubs)
- 200 ml Sour Cream (1 tub)
- 100 g Caster Sugar
- 2 Egg Yolks, beaten
- 2 Tablespoons Cornflour
Preheat the oven to 200 degrees.
Grease a 20 cm springform cake tin and line it with baking paper.
Put the Raisins and Lemon Juice into a small saucepan and simmer gently for 5 minutes. The Lemon Juice by this time will have been absorbed by the Raisins, but if you have liquid left over, then drain it off and leave the Raisins to cool.
Place the Digestive Biscuits into the food processor and whizz around until they are crumb like.
Add the Melted Butter and whizz a little more until it is incorporated. The crumbs should stick together when pressed.
Press the crumbs down well into the base of the cake tin, making an even base for the Cheesecake.
Bake for 7 minutes then take out and leave to cool whilst making the rest of the Cheesecake.
In a large bowl beat together the Mascarpone and Caster Sugar until nice and smooth.
Stir in the beaten Egg Yolks, then the Cornflour, Sour Cream and Lemon Zest.
Carefully stir in the Raisins.
Pour the mixture into your cake tin, over the precooked biscuit base.
Cook for 45 to 50 minutes until nicely brown on top.
It will still be very wobbly looking but don’t worry, when it cools down it will firm up.
As it cools, it will sink a little into the middle, but this is perfectly normal.
Allow it to cool completely in the cake tin, otherwise it will fall apart.
Once cool, carefully remove the Cheesecake from the tin, carefully remove the greaseproof paper and place the Cheesecake on your serving plate. It is easy to do, the paper comes away very easily, but it is delicate so be careful!!!
Just before serving, sprinkle over a fine dusting of Icing Sugar (I forgot to do this in this picture!!)
