Availability: In stock
This baked cheesecake can be made the day before and decorated a couple of hours ahead of serving. Chocolate biscuits are used for the base.
332g pkt plain chocolate digestive biscuits
115g (4 oz) butter, melted
700g (1lb 8 oz) cream cheese
300ml carton soured cream
115g (4 oz) caster sugar
4 medium free range eggs
1 tsp vanilla extract
1 lemon, grated rind
Icing sugar, optional
Place the biscuits into a plastic freezer bag and crush to fine crumbs with a rolling pin. Melt the butter in a saucepan and mix with the biscuit crumbs. Line the base of an AGA 23cm spring form tin and press the crumb mixture into the base. Place in the refrigerator while you make the filling.
Beat together the cream cheese, soured cream, sugar, eggs, vanilla and lemon rind until smooth. Pour onto the biscuit base.
2 oven AGA: Place the tin onto the oven grid shelf on the floor of the Roasting Oven and slide the cold plain shelf on the second set of runners above. Cook for 10 minutes then transfer the tin to the centre of the Simmering Oven for about 2 hours or until just set in the centre.
3, 4 and 5 oven AGA: Place onto the grid shelf placed on the floor of the Baking Oven and cook for about 20 minutes then transfer to the Simmering Oven for about 2 hours or until just set in the centre.
Cool the cheesecake then place in the refrigerator – do not worry if a crack appears, it will be covered up by the strawberry topping.
Remove the spring form tin side and use a wide palette knife to place the cheesecake onto a serving plate. Decorate with fresh strawberries. Sprinkle with a little icing sugar if liked and serve.
Alternatively if you prefer, you can swap the strawberries for raspberries or blueberries.
AGA Food Editor
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