PLAIN CHEESECAKE RECIPES RECIPES

Steps:

• Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.
• Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
• For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
• Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
• For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
• With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
• Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
• Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
• Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.
• Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
• Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
• Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
• Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
  2. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
  3. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
  4. Place in the hot oven for 10 minutes, or until darker in colour, then remove and leave to cool.
  5. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat.
  6. Cook for around 20 minutes, or until reduced to a syrupy consistency. Leave to cool and set aside.
  7. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200g of sugar to the yolks, then use an electric whisk to beat for 5 to 7 minutes, or until pale and fluffy.
  8. Whisk the egg whites until stiff peaks form.
  9. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
  10. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
  11. Place the cheesecake in the freezer to set overnight.
  12. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally.
  13. Remove the cheesecake from the tin and place on a cake stand.
  14. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special.