Twice Baked Cheese Cake
I couldn’t resist making mum’s favourite cheesecake, it’s twice baked and flavoured with vanilla and lemon. She made this a lot during the 90s, when we were growing up in London. I remember it clearly sitting in the fridge waiting to be eaten. More accurately put devoured. It is delicious on its own but also with a fruit compote alongside it. My choice would be cherry. Mum liked to make this ahead of time and have some in the fridge for visitors. I hope you will enjoy this recipe just as much.
ingredients
3/4 of a packet of digestive biscuits
2 tbsp melted butter
2 eggs, whites and yolk separated
1/2 cup sugar
juice and rind of 1 whole lemon
1/2 tsp vanilla extract
450g Philadelphia cream cheese
300ml small cartons of sour cream
1/2 tsp vanilla extract
1 tbsp sugar
9” cake tin with removable sides
method
Line the base of your cake tin with greaseproof paper, rubbing the sides of the tin with butter. Blend the biscuits until crumbs are formed, mix with melted butter, and press this base into the bottom of the greased tin. Blend together the egg yolks, sugar, lemon rind and juice, vanilla, and cream cheese. Separately, beat egg whites until stiff and fold gently into the cream cheese mixture. Pour this mixture into the tin. Bake 145C for 45-50mins.
Meanwhile, make the sour cream topping by mixing together sour cream, vanilla, and sugar. Remove the cheesecake from the oven and pour over sour cream topping. Bake for a further 10 minutes. Once cooked, remove from the oven and let cool to set before removing the sides of the baking tin.
