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Member recipe

Perfect cheesecake

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Serves 8

Delightful & perfect cheesecake

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  • 225g (8 oz) ginger biscuits or digestive biscuits
  • 75g (3 oz) butter
  • 675g (1.5 lb) cream cheese
  • 175g (6 oz) caster sugar
  • 3 eggs
  • 1 lemon
  • Few drops of vanilla extract
  • Fruit for the top


    1. Pre heat the oven to Gas 2 (150c / 300f) - use butter to grease a round 23cm/9 inch loose-bottomed cake tin
    2. Put the biscuits into a freezer bag and beat the hell out of them with a rolling pin (or a food processor!)
    3. Melt the butter in a pan and add the crumbs - mixing well. Tip into the cake tin and push down to an even base with the back of a spoon. Place in the fridge to firm up.
    4. Mix the cream cheese, caster sugar, eggs, lemon rind, vanilla extract & a big squeeze of the lemon juice and mix till smooth (could use a food processor here too!)
    5. Pour the mix onto the biscuit base and bake in the oven for 35-40 mins.
    6. Now switch off the oven - and LEAVE THE CAKE IN THE OVEN to cool down and firm up for at least 2 hours.
    7. Finally decorate with fruit.

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