Cheesecake is one of the world’s favourite desserts. No matter how it is made – just plain or with a topping of berries, caramel, chocolate or cinnamon – everyone has their favourite favourite.
Some prefer the crumbly, more chalky texture of a traditional baked New York or ricotta cheesecake. Some don’t mind it whichever way it comes, including the fridge gelatin-based version. And then some, like me, seek out the pot of gold at the end of the rainbow – that elusive, silky, close-your-eyes-when-you-eat-it texture that most cake shops don’t sell.
After searching for years and trying hundreds of variations, this recipe is for the creamiest, most irresistible of all the cheesecakes. It’ll stick to your fork as you scrape away each luscious mouthful, leaving beautiful striations behind that remind of you of the creamy perfection sitting in front of you. It hypnotises you, drawing you in like a siren to its velvety rocks.
It’s difficult to overstate just how good this cheesecake is. Some would say it’s to die for. Some would say it’s worth living for. Some don’t say anything because their mouths are too busy at the moment.
The only cheesecake recipe you’ll ever need. The hardest part is waiting for this to set.
Cream de la Crème Cheesecake
- 1 packet Tennis biscuits, crumbled (alternatively shortbread or ginger biscuits)
- 100g melted butter
- 2 x 250g Philadelphia cream cheese (alternatively mascarpone cheese)
- 250ml double cream
- 2 eggs
- 156g white sugar
- 27g flour
- 15ml lemon juice
- 5ml vanilla essence
- Preheat oven to 175 degrees Celsius
- Mix the crumbed biscuits and butter together
- Grease a 20cm springform cake tin and layer with the crumbed biscuit mix
- Tap the biscuit mix down with the bottom of a glass to make a base
- Put the base in the fridge to chill for 20 minutes
- Mix the remaining ingredients together in a stand mixer and pour over the biscuit base
- Bake for 20 minutes – not a minute more
- When the time is up, transfer immediately to the fridge to set overnight If you use ordinary pouring cream instead of the double cream, it may make the cheesecake lighter but it will be softer and moister and not set quite in the way it should.
Don’t be tempted to leave the cheesecake for even a second over 20 minutes. It should still be wobbly in the centre when you take it out of the oven. This is the secret to this cheesecake being so luxuriously smooth.