Lemon and Vanilla Cheesecake
Over a year ago
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Ingredients
- 100g digestive biscuits
- 25g Butter
- 100g caster sugar
- 20g cornflour
- 300g soft cheese (quark is best)
- 1 egg
- 142ml pot sour cream or plain yoghurt
- 2 vanilla pod . split and seeds scraped from middle
- 1 - ½ lemon rind.grated
Accompaniment
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Method
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1
Preheat oven to 180°C, gas mark 4.
Crush the biscuits into crumbs by whizzing in a food processor, or put in a plastic bag and crush with a rolling pin.
Melt the butter and stir into the biscuits.
Press the biscuit mix into the base then chill in the fridge.
Mix together the cornflour and sugar.
Beat in the soft cheese, then the egg and then the vanilla seeds and lemon rind.
Finally, stir in the sour cream. Pour into the tin.
Place tin in the oven and cook for 35–40 minutes – it should still have a slight wobble in the middle, then cool.
Chef's Tips
Tip 1: 8 inch cake tins are best.
Tip 2: Vanilla essence works fine, just doesn't have as strong a flavour so use the vanilla pod instead.
Tip 3: Roll the lemon with the flat side of the knife to make juicing easier (Gordon Ramsey tip!)
Tip4: if you want to make the cake extra lemony feel free to add the juice at the same time as the rind.
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