Home Made Cheese Cake Recipe
A truly magical recipe for Cheesecake not only looks nice but also tastes great! This Cheesecake, when served as a Dessert will always bring cheer to your table. Use the freshest of Cheese available to get a great Cheesecake. You need to try this Cheesecake just once! You'll certainly remain loyal to it forever!
Ingredients
3 oz. plus 1 teaspoon butter, melted
6 oz. digestive biscuits, crushed
2 tablespoons sugar
FILLING
1 1/2 lb. full fat cream cheese
3 oz. sugar
3 eggs, separated
1 teaspoon grated lemon rind
1 tablespoon cornflour mixed with 2 tablespoons lemon juice
2 oz. currants
1 1/2 oz. glace cherries, chopped
5 fl. oz. sour cream
2 teaspoons castor sugar
1/2 teaspoon vanilla essence
Directions
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
With the teaspoon of butter, grease a 9 inch loose bottomed cake tin.
In a medium sized mixing bowl combine the crushed digestive biscuits [graham crackers], sugar and remaining butter with a wooden spoon.
Spoon the mixture into the cake tin and press it firmly, covering the bottom of the tin.
In a large mixing bowl, combine the cream cheese and sugar with a wooden spoon.
Add the egg yolks and beat the mixture until it is smooth.
Stir in the lemon rind, cornflour [cornstarch] mixture, currants and glace cherries.
In another large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Fold the egg whites into the cheese mixture.
Spoon the mixture into the prepared tin.
Bake in the centre of the oven for 20 minutes or until the centre is firm when pressed with a fingertip.
In a mixing bowl, combine the sour cream, castor sugar and vanilla essence.
Remove the tin from the oven and, using a palette knife, spread the sour cream mixture over the top of the cake.
Return the cake to the oven and bake for a further 5 minutes.
Remove the tin from the oven and set aside to cool.
When cool remove the cake from the tin and chill it in the refrigerator before serving.
With the teaspoon of butter, grease a 9 inch loose bottomed cake tin.
In a medium sized mixing bowl combine the crushed digestive biscuits [graham crackers], sugar and remaining butter with a wooden spoon.
Spoon the mixture into the cake tin and press it firmly, covering the bottom of the tin.
In a large mixing bowl, combine the cream cheese and sugar with a wooden spoon.
Add the egg yolks and beat the mixture until it is smooth.
Stir in the lemon rind, cornflour [cornstarch] mixture, currants and glace cherries.
In another large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Fold the egg whites into the cheese mixture.
Spoon the mixture into the prepared tin.
Bake in the centre of the oven for 20 minutes or until the centre is firm when pressed with a fingertip.
In a mixing bowl, combine the sour cream, castor sugar and vanilla essence.
Remove the tin from the oven and, using a palette knife, spread the sour cream mixture over the top of the cake.
Return the cake to the oven and bake for a further 5 minutes.
Remove the tin from the oven and set aside to cool.
When cool remove the cake from the tin and chill it in the refrigerator before serving.
