This week I was going to make a summery cheesecake – with either summer berries or citrus fruits, I hadn’t quite made up my mind yet – but after the holidays I decided a rest from eating cake was welcome. At least for a week or two.
Still, looking at cake isn’t such a bad thing at all. This is the cheesecake I made for a family dinner (for over 40 people, I lose count of exact numbers) just before Christmas Day. It was for everyone, but made with one special person in mind who has some particular requirements about what they are able to eat. Lemon cheesecake is their favourite, but it has to be made as simply and as plainly as possible.
This is a really quick and easy way I use to make cheesecakes. I'm already looking forward to the summery one!
Digestive biscuits (thanks, Nigella, for the tip!), butter, vanilla sugar. Wooshed to crumbs and pressed into a greased cake tin. It's absolutely ok to lick your knuckles clean if you wash your hands afterwards.
Mix cream cheese, sour cream, more vanilla sugar, egg yolks and, of course, lemon juice. Pour over the sandy base. You don’t have to tell anyone that the blade fell in too and made a bit of a mess. Eat any dribbles because it is important to know what the cake will be like. (It’s ok, we use happy hen eggs from my mother-in-law’s back yard.).
Bake for around 45 minutes, checking after 35. This Dulton Co timer came my way a few weeks ago, and to be honest I didn’t think I’d really use it much. It turns out I use it all the time – much better than my somewhat vague, although somehow always successful, “…oh, it’s been in for about, say, 20 minutes,”… I didn’t always remember to check the clock before popping things in… a gentle alarm is actually very helpful.
And that’s it. Delicious cheesecake. It went down a treat. Of course, pictures of it would have been nice, but we’ll have that with the summer one. Soon!
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