Prep 20 mins
Cook 45 mins
Aunt Cake-'n-Tart passed on several years ago. She was inordinately fond of sweet baked goods and had the ... uhh ... well-rounded figure to prove it. That's how she earned the nickname used behind her back, the sweet old thing. She could also "throw" together great cakes and tarts of her own. This is her easy cheesecake, rich, of course, otherwise it would not be true to form ... Have just a small sliver -- if you can stop at that!
- 7 ounces shortbread cookies (about 200 g)
- 3 ounces butter, melted (90 ml)
- 3 eggs
- 4 ounces superfine sugar (125 g caster sugar)
- 2 cups cream cheese, smooth, measured generously (500 ml)
- 1⁄2 cup double cream (125 ml thick cream)
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon lemon rind, grated
- Crush the biscuits to crumbs with a rolling pin or in a processor, and stir in the melted butter. Use more butter if needed.
- Using an approx 8 inch diameter(21 cm) cake tin, pat the crumbs thinly onto the bottom and sides of the tin.
- Heat oven to 325 deg F/160 deg Celsius.
- Whip the eggs and sugar until well mixed and foamy. An electric beater or whisk works quickest.
- Add the cream cheese in a few scoops, whisking well after each addition.
- Fold in the cream, salt, vanilla and lemon rind. Lime rind or orange rind is just as good).
- Pour the mixture into the crust, smooth, and bake for 40 minutes in the preheated oven. But do keep a check -- it might take a little longer. The cake should rise and set.
- At that stage, turn the oven off and open the oven door at a good crack.
- Let the cheesecake cool down in the oven.
- If you used a loose-bottomed cake tin, you can remove the tin. Otherwise, serve it in rustic style by slicing it in the cake tin.
- It does not need embellishment, but can be served with, for example, sweet-sour berry preserves.