Ingredients with Measurements:
- 200g Jammie Dodgers
- 150g melted butter
- 500g full fat cream cheese
- 150g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 200ml double cream
- 2 tbsp cornflour
- 2 tbsp lemon juice
Special Equipment Needed:
- 9-inch springform cake tin
- Baking parchment
- Electric whisk
- Large bowl
- Small bowl
Step-by-Step Instructions:
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line the base of the springform cake tin with baking parchment.
2. Put the Jammie Dodgers into a food processor and blitz until they are broken down into small crumbs. Add the melted butter and mix until combined.
3. Tip the biscuit mixture into the cake tin and press down firmly to form the base. Bake in the preheated oven for 10 minutes.
4. Meanwhile, in a large bowl, whisk together the cream cheese, sugar, eggs, vanilla extract, double cream, cornflour and lemon juice until smooth.
5. Pour the cream cheese mixture over the biscuit base and bake in the preheated oven for 25-30 minutes, or until the cheesecake is just set.
6. Allow to cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 180°C/160°C fan/gas mark 4
Serving Size: 12 slices
Nutritional Information:
Calories: 462 kcal
Carbohydrates: 33.2g
Protein: 6.2g
Fat: 33.2g
Saturated Fat: 19.8g
Cholesterol: 97mg
Sodium: 468mg
Potassium: 107mg
Fiber: 0.6g
Sugar: 22.2g
Vitamin A: 1020IU
Vitamin C: 0.6mg
Calcium: 80mg
Iron: 0.7mg
Substitutions for Ingredients:
- Jammie Dodgers: Any type of biscuit can be used in place of the Jammie Dodgers.
- Butter: Vegetable oil or margarine can be used in place of the butter.
- Cream Cheese: Soft cheese or Greek yogurt can be used in place of the cream cheese.
- Double Cream: Evaporated milk or Greek yogurt can be used in place of the double cream.
Variations:
- Add a layer of jam or fruit compote to the cheesecake before baking.
- Add a layer of melted chocolate to the biscuit base before baking.
- Add a layer of crushed nuts to the biscuit base before baking.
Tips and Tricks:
- Make sure the biscuit base is firmly pressed down before baking.
- Make sure the cream cheese mixture is smooth before pouring over the biscuit base.
- Allow the cheesecake to cool completely before serving.
Storage Instructions:
The cheesecake can be stored in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
The cheesecake can be reheated in the oven at 180°C/160°C fan/gas mark 4 for 10 minutes.
Presentation Ideas:
The cheesecake can be served with a dollop of cream or a sprinkle of icing sugar.
Garnishes:
The cheesecake can be garnished with fresh berries or a drizzle of melted chocolate.
Pairings:
The cheesecake pairs well with a cup of tea or a glass of cold milk.
Suggested Side Dishes:
The cheesecake can be served with a side of fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
- If the cheesecake is too soft, bake it for a few minutes longer.
- If the cheesecake is too dry, add a few tablespoons of cream to the mixture before baking.
Food Safety Advice:
Make sure all ingredients are at room temperature before using.
Food History:
Cheesecake has been around for centuries and is believed to have originated in ancient Greece.
Flavor Profiles:
This cheesecake has a sweet and creamy flavor with a hint of lemon.
Serving Suggestions:
The cheesecake can be served as a dessert or as an afternoon snack.
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Region: British