(serves 6-8)
Ingredients:
For the Base:
200g Gingernut Biscuits
100g Unsalted Butter, melted
For the Cheesecake Filling:
900g Soft Cream Cheese
270g Caster Sugar
1/2 Tsp Salt
70g Plain Flour
Zezt and juice of 1 Lemon
600g Creme Fraiche
1 Vanilla Pod, deseeded
8 Free Range Eggs
Method:
1. Preheat your oven to 175°C.
2. This recipe will fill an 11-inch baking tin, and make sure you use a springform tin: it’ll make your life a lot easier when trying to get the finished cheesecake out! Grease the bottom of the tin with a little butter or oil, and line with greaseproof paper.
3. Pulse the gingernut biscuits in a food processor and add the melted butter until you have a mixture similar to wet sand.
4. Spread the mix into the tin and press down until level and firm. Cook in the oven for 15 minutes.
5. Make the cheesecake mix while you’re waiting for the base to cook. Clean your food processor, then add everything apart from the eggs and blend. Add the eggs in one at a time and be careful not to add the next egg in until the previous one is mixed through, or your filling could split. Add all of the eggs until mixed through thoroughly.
6. After 15 minutes’ cooking, the base should be ready, so remove from oven and up the temperature to 220°C.
7. Pour the mix in on top of the base and place in the oven for ten minutes. After ten minutes, turn the oven down to 100°C and cook for a further 50 minutes.
8. Turn the oven off, but leave the cheesecake in there to cool down for about an hour. Then remove it from the oven and allow it to cool completely.
9. Put the cake into the fridge for a minimum of two hours, but overnight is best.
