Another cheesecake

Coffee and cheesecake

This is a variation on a recipe I’ve posted here before. However, as I couldn’t fine any sour cream (panna acida) here in Rome, I just took a punt on a different combination of dairy products. The result is a slightly more moist, creamy cheesecake, unlike the earlier version which is slightly drier and crumblier. Both are delicious.

We had this for desert after dinner, then had some more for breakfast the following morning. Just for that healthy start to the day.

The crumb base looks a bit thick in this photo, but hey, I like a thick crumb base. You can reduce it if you like.

For the crust:
300g digestive biscuits, crushed (I didn’t use digestives, I used a mixture of biscuits. Anything not too sweet and made with a wholegrain flour should work well.)
100g butter, melted
1 tsp ground ginger
1 tsp ground cinnamon
Pinch salt

For the filling:
400g Philadelphia-tyoe cream cheese
400g mascarpone
200g caster sugar
3 large eggs, beaten
1/2 teaspoon vanilla essence
Zest of one lemon
3 tbsp orange or lemon juice
2 level tbsp plain flour, sifted

Crush the biscuits in a bag with a rolling pin, or in a food processor. Combine melted butter, biscuits, spices and salt.

Tip the mixture into a buttered 23cm spring-clip cake tin and press down firmly.

Beat together (by hand or in a mixer) the cheeses and sugar  until smooth. Beat in the eggs, vanilla extract, zest, juice and sifted flour.

Pour cheese mixture onto the crumb crust and bake for 60 minutes, until the centre is just firm and the top is lightly golden. It may split; this is fine.

Allow the cheesecake to cool then for a few hours, or overnight, before serving, garnished with some icing sugar and extra zest.


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