Saturday, 24 October 2009

Jenny's favourite cheesecake

Hi Everyone,

Made a cheesecake last week from Jamie's new book where he travels around america. Jenny reckons its the best cheesecake she has ever eaten. It is pretty delicious and isn't as stodgy as normal cheesecake, and there is still a piece left in our fridge (most of it disappeared when I was away in Genoa).


350g digestive biscuits
120g unsalted butter, melted
900g light or low-fat cream cheese, softened (important that its light or low fat)
150g caster sugar
5 large eggs
juice of 6 limes (c. 125 ml)
finely grated zest of lime

for meringue topping
3 large egg whites
110g caster sugar
40g desiccated coconut

Preheat oven to 160C and grease 24cm loose-bottomed cake tin. Put biscuits into a food processor and whiz until they are fine crumbs. Mix in melted butter. Spread biscuit mixture around the base of greased tin and press it with your hands to pack it down. Place the tin on a baking sheet and op it into the fridge while you make the filling.

Whiz the cream cheese in a food processor until smooth. Then gradually add sugar. Add eggs one at a time, mixing well after each. Pour in the lime juice and whiz again until just combined (mixture might be quite thin, but thats the way its supposed to be). Tip it over your chilled biscuit base, spread it evenly and bake for 45 to 55 minutes (you want the cheesecake to have a slight loose wobble). Remove from the oven and set aside for 15 minutes to cool slightly. Turn the oven up to 220C.

To make the meringue topping, put your egg whites into a clean bowl and beat until they form soft peaks. Gradually add the caster sugar and beat until thick and glossy. Finally, fold in the coconut. Spoon meringue mixture on to the middle of the cooled cheesecake and spread it to the edges. Bake in oven for 5 mins (until meringue is golden and crisp).

Let it cool down, then place it in the fridge for a few hours to chill before serving. We also added whipped cream to the top (I agree this is pretty decadent... but it was good!).


Price 5/10 (0 being cheap and 10 being expensive)
Difficulty 5/10 (0 being easy and 10 being difficult)
Tastiness 10/10 (0 being disgusting and 10 being tasty)



the style crusader said...

woooooo!!! best cheese cake in the world.

Team Inglis said...

Haha... well at least someone is commenting!

Margaret said...

Now this looks really great! Hope you plan on making this for everyone at christmas. Did you know that your Stephanie use to have me make her cheese cake sometimes for her birthday when she was young? Not to say that she is not young now, but WOW she is going to be 29 in Feb- where has the time gone?