Ingredients
BASE
150 g digestive biscuits
50 g unsalted butter, melted
FILLING
350 g full-fat cream cheese
150 g golden caster sugar
4 eggs, medium
2 lemons, juice and zest of
1 teaspoon vanilla extract
TOPPING
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Preheat oven to 200 deg C(180 fan oven). Whizz biscuits into crumbs in a food processor, add to the melted biscuits until evenly coated. Press into base of a 20cm cake tin with removeable collar, using fingers or bottom of a glass. Place all FILLING ingredients into food processor (or bowl and electic whisk)and whizz til smooth. Carefully Pour onto biscuit base (pour over back of spoon to avoid disturbing crumbs) and bake for 30 mins, until just set and slightly risen. Remove and leave to level for 10 minutes. Top with sour cream, smooth surface and return to oven for a further 10 minutes. Remove and allow to cool. It will firm up as it cools. Cover with clingfilm and place in refridgerate overnight and until use. Serve chilled.
RecipeNLG
Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards