I’m not sure the exact relevance that a baked cheesecake has to the Jubilee but we were making this at the weekend for everyone to enjoy during the bank holiday celebrations.
We have been making this recipe in the family for over twenty years and once, an American friend told us ‘it tastes just like an American Cheesecake’, which is always a great compliment 🙂
This is the best baked cheesecake recipe I have tried to date and I know everyone who tries it will love it too!
For the Biscuit Base...
100g/4oz Gluten free digestive biscuits
50g/2oz Butter, plus extra
25g/1oz Plain Chocolate, broken into pieces
For the Filling...
500g/18oz Ricotta Cheese
Grated rind of 1 Lemon
Juice of ½ Lemon
100g/4oz Caster Sugar
Seeds of 1 Vanilla pod
1 tbsp Gluten free plain flour
1. Make the base: butter a loose-bottomed 8in round cake tin.
2. Crush the biscuits until fine (use a rolling pin).
3. Melt the butter and chocolate in a small bowl over a pan of hot water.
4. Stir into the biscuit mixture, then spread over the base of the tin and chill.
5. Pre-heat the oven to 180C/350F/Gas 4.
6. Put the cheese into a bowl and add the lemon rind and juice, eggs, sugar and vanilla seeds; beat to a smooth batter.
7. Toss blueberries in flour, then fold into the batter. Pour over the base and bake for 35 minutes or until just set. Turn off oven, leave door ajar and leave to cool.
8. Chill for a few hours or overnight.
Amaretti biscuits (gluten free) can be used instead of digestives. This can also be made with Strawberries, Raspberries, Blackberries, Blackcurrants and Cherries (stoned).
For Jessica x