by Paul Knight

Created on: March 21, 2009

Baked Lemon Chessecake.

For those that know me I am an addict that does not hide his secret well, I have never been shy about showing my love for food especially during my daily slump at three o'clock in the afternoon which I have named cake time. Now it is true I love cake of all kind but recently discovered the joy of making my own cheesecakes and since then have been making one nearly every fortnight and have vowed never to buy a readymade one from a shop again. The beauty of the recipe I am giving you is that you can try to flavour it with anything in place of the lemon I myself have used raspberries, white chocolate and vanilla. The recipe is made simpler by the fact that you can usually buy the ingredients in packs of the correct weights so there is a nominal amount of weighing and messing about. I hope more so than some of my other recipes that you enjoy this one as it is something I cook often and quite obviously enjoy.

Ingredients.

200 g Light cream cheese

500 g Good quality ricotta

2 large free range eggs plus the yolk of another

150 g Caster sugar

1-2 tbsp Corn Flour

50 g Lemon Curd

2 tsp Lemon Juice

150 g Chocolate digestive biscuit

150 g Ginger nut biscuits

85 g Butter plus extra for greasing.

Method.

1. Get the oven cranked up to 160c or 140c for fan ovens.

2. Put your biscuits into a heavy plastic bag and release your tension by pulverising them with a rolling pin until they resemble breadcrumbs.

3. Melt the butter and add to the biscuits in a bowl mixing together until they cling together well.

4. Press into a greased deep 10 inch (22cm) cake tin making sure the base is not cracked anywhere and goes right up to the edges.

5. Place all your other ingredients into a blender (or use a hand mixer) and completely mix until smooth.

6. Taste the mix you may wish to add a small amount more of flavouring depending on your own tastes.

7. You now need to tap the bowl on your table to allow as much air out of the mixture as possible as we wish the cake to be quite dense.

8. Poor the mix over the base and again tap the tin until the mix has levelled off.

9. Bake in the oven for 1 hour than allow to cool then chill in the fridge for at least 2 hours.

To finish your cake you could top with fruit compote, icing sugar or even sliced fresh fruits of your choice. This cake is a wonderful thing to make to end a dinner party or just for afternoon tea and if you're anything like me a small glass of white wine goes splendidly along side it.

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