Madhvi’s Naughty Cheesecake

Madhvi’s Naughty Cheesecake

For the base of the cheesecake
Ingredients
120g digestive biscuits
50g butter

Method

1. Pre heat the oven to 160°C

2. Melt the butter over a low heat.

3. Crush the biscuits in a polythene bag (using a rolling pin), until they resemble fine crumbs, then add them to the melted butter and stir until the butter is evenly distributed.

4. Put the biscuit and butter mixture into a 20 cm (8 inch) springform cake tin and press it down to form a firm and even base.

5. Bake it for 5 minutes at 160°C, then remove it from the oven and let it cool down before covering it with the filling.

For the cheesecake filling

Ingredients

400g full fat cream cheese

200g sugar

1 ½ tablespoons flour

Freshly grated zest of 2 oranges

Freshly grated zest of 2 lemons

1 teaspoon vanilla essence

2 eggs

3 tablespoons double cream

Method

1. Pre heat the oven to 240° C.

2. Blend all the ingredients (except for the eggs and cream) in a large bowl with an electric whisk.

3. Beat the eggs in one at a time.

4. Beat the cream in, but do not over whisk.

5. Pour the mixture into the prepared tin and bake in a pre-heated oven at 240° C for 10 minutes.

6. Turn the oven temperature down to 100°C and bake for another 60 minutes.

7. Remove the cheesecake from the oven and leave it to cool down before chilling it in a fridge (still in the tin), for at least a few hours. (If the cake is a bit ‘wobbly’ when you take it out of the oven, put it back in for another 10 minutes or so - until it feels firm on shaking the tin. Don’t use a knife to check whether it is cooked through – shaking the tin is enough).

Lemon curd and cream cheese topping

Ingredients

100g unsalted butter

100g icing sugar (sieved)

100g full fat cream cheese

100g lemon curd (home made or ready made)

Method

1. Whisk the butter in a large bowl with an electric whisk – for about 1 minute - until it is soft and creamy.

2. Add the sieved icing sugar to the butter and continue whisking for another minute until it is thoroughly blended in.

3. Add the lemon curd and continue whisking for about half a minute.

4. Add the cream cheese and continue whisking for another minute until the mixture is smooth.

5. Spread the lemon curd topping onto the cheesecake and chill for at least another 30 minutes before serving.

Additional Information

This is indeed a very naughty cheesecake so I wouldn’t recommend making it on a regular basis, (unless you have growing teenage children who are ready to polish it off before you get tempted into having a large slice yourself!).

Instead of the lemon curd icing, you could put a fruit glaze or just leave the cheesecake plain.

Many recipes for baked cheesecakes have an extra egg yolk in the recipe – I have tried making it with and without the extra yolk and can’t tell the difference. If you have a spare yolk lying around then by all means chuck it in if you want, but it isn’t an essential ingredient as far as I’m concerned.