October 25, 2010
Some years ago I tried this cheesecake in a potluck lunch with friends. It was just delicious and the idea of that cheesecake stayed in my mind.
The lady who baked it and I became very good friends. I value her friendship a lot and we try to keep in touch whenever it is possible (she is not living in Finland at this moment).
Anyways.. I was thinking about making some sort of cake to celebrate my wedding anniversary and I wanted to try something different this time. Talking this and that with my friend “M” , suddenly her cheesecake came to my mind and I had (HAD) to ask her for the recipe ^_^.
And lovely as she is, she promptly sent it to me! =)
“M” suggested to serve the cheesecake with bilberry/blueberry jam. Unfortunately we didn’t have it at home and I was too lazy to make some with my frozen blueberries. I served with the jams we had in the fridge. Each from the family could choose what jam they wanted on top.
Ja “M”, kiitos reseptista! Arigatou! Olet tosi suloinen!
Yield a ∅18 cm cheesecake (about 12 small slices)
- 6 – 8 Digestive biscuits, finely crumbled (I used 8, about 120 g total). Digestive cookies are similar to graham crackers.
- 40 g unsalted butter, at room temperature
- about 1 tbsp milk
- 1 pack Philadelphia cream cheese (200 g, full fat)
- 2 dl (200 ml) cream
- 70 g sugar
- 2 eggs
- 3 tbsp flour
- 1 tbsp lemon juice (I used the lemon zest too, even if not mentioned in the original recipe)
Heat oven to 180 °C
If you didn’t brake your biscuits yet, put them inside a strong freezer bag and smash using a rolling pin (or use your hands, a meat hammer.. think about something that bothers you and release the anger on those biscuits! ^_^)
Mix the crumbs, butter and milk. Press onto bottom of 18 cm springform pan, line based with greaseproof paper.
Beat the cream cheese and sugar until well blended. Add eggs and the rest of the ingredients. Pour over crust.
Bake for about 40 min until slightly golden or center is set.
Refrigerate after it cools from the oven. I left it inside the pan for the night in the fridge.
To serve, remove the rim of the pan by running a knife around the rim (I used a wooden knife because I didn’t want to damage my pan). Remove the rim carefully and “slide” the cake to the serving plate.
Slice and top with fresh fruits or jam and serve.
My notes about the recipe:
The cheesecake was very good and very easy to make (like “M” said!), perhaps too big for our small family. I will try to half the recipe next time and see how it comes out.
I prefer a more “tangy” taste for a cheesecake and would add more lemon juice ( update: reading about the subject I figured out to use sour cream instead. Should definitely bake another to compare! :P). Anyways, I fixed it by eating my slice with a big dollop of my homemade apple-lemon jam (and cherry jam the next day). ^_^
My girls got disappointed they couldn’t decorate a “normal” cake for the wedding anniversary so I allowed them to use some sprinkles…
Heh (♡:lla to Mr mies!)