BBC Good Food

30 June 2008

Tested

"I doubled the base biscuits but not the butter & sugar which did away with the slight soggy base which could happen, especially if you don't take the greaseproof paper off as soon as you can. I removed the greaseproof paper once cooking time had been completed and had cooled to room temperature. Then I refrigerated. I used only 800g soft cheese which worked out fine. The first cheesecake I used 1/2 lemon juice in the cake and when preparing the topping I used the remaining sour cream in the 284ml carton (the second tub of sour cream not used) with sugar and lemon - so it was not so thick - which was prefered. I tried a second cheesecake without the lemon and made a raspberry sauce which was drizzled on one corner of each portion. The top had been decoratively sprinkled with icing sugar. (Doiley placed over the top and icing sugar sprinkled ontop of this). Easy recipe to follow and make with so much potential for different finishes. "