Cheesecake
This decadent cheese cake is so foolproof even my husband can make it!
Line a 20cm tin (loose bottom or springform) with baking paper and line the sides about 5cm higher than the tin. Preheat oven to 175C (160C fan).
Buttery biscuit base:
250g plain digestive biscuits
125g butter, melted
1 tsp vanilla
Finely crush biscuits (in a plastic bag with a rolling pin works best) and add the melted butter and vanilla. Mix with a wooden spoon or spatula.
Take about 3/4 of the biscuit mixture and press it into the lined tin using a straight glass to press it into an even layer. Place in the fridge to chill.
So cheesecake:
750g full fat cream cheese
3/4 cup caster sugar
1.5 tsp vanilla
3 eggs
1 TBSP brandy
2 TBSP plain flour
3/4 cup double cream
Combine cream cheese and sugar with a handheld electric mixer until smooth.
Add the eggs, vanilla and brandy and mix until smooth. Add the flour and mix well by hand with a balloon whisk so you don’t overmix. Add the cream and mix in using the balloon whisk.
Pour into the tin on top of the biscuit base. The mixture will come basically to the top of the tin (which is why the lining goes higher).
Bake at 175C (160C fan) for 1hr 10mins, then leave in the oven with the oven off and door slightly ajar for another hour. Leave to cool to room temperature before putting in fridge overnight.
The next day, take the cake out of the tin and place it on a serving plate.
Topping:
Solid knob (hehe) of cream cheese (around 50g)
115ml double cream
3-4 TBSP icing sugar (or to taste)
2 tsp vanilla
Add all the ingredients to a bowl and mix with a handheld electric mixer/balloon whisk until soft peaks form - it should hold its shape but still be nice and soft.
Rhys quote:
“Get your wife to plonk it on top of the cake and make it look pretty. Also get her to add any or all of the following to decorate:
Fresh berries, passion fruit pulp, mi
nt leaves, edible flowers.“
