DELICIOUS DOUBLE BAKED CHEESE CAKE

DELICIOUS DOUBLE BAKED CHEESE CAKE image

Yield 8-10 slices

Number Of Ingredients 11

For the biscuit base:
half a packet of digestive biscuits or plain hobnob biscuits
2 oz butter or margarine
For the first mix:
1 lb curd cheese
4 oz caster sugar
2 large eggs
1 lemon, juice and grated rind
For the second mix:
10 fl oz soured cream
4 oz caster sugar

Steps:

Grease one 8" or 9" springform cake tin. Put the biscuits in a food processor and mix until they are well pulverised. Heat up the butter (or margarine) until it is melted and mix in the biscuits. Lay the mixture on the bottom of the tin and ease the mixture up the sides a little. This is the base. Mix all the ingredients of the first mix in a food mixer until they are smooth. Pour the mix onto the base and cook it in the oven at 340 ºF / 170 ºC (fan oven 300 ºF / 150 ºC) for 30 minutes. After this time it should be just solidifying. Mix the ingredients of the second mix and pour them over the first bake and return to the oven for another 15 minutes. After this time the top layer should also be just solidifying. Turn off the oven and leave the cake inside for a couple of hours until it has cooled down. This is an important part if the cooking process. Once cooled, put the cake in the fridge overnight and serve the next day. Do not be tempted to serve the cheese cake the same day - it needs a rest in the fridge first! You can try substituting the lemon with vanilla essence and the pulp from one vanilla pod.