Santa’s brought me one of Nigella’s books,”How to be a domestic goddess”, a nice new addition to my collection of cook books. This cheesecake looked appealing enough to be made first. I had a table booked at Rick Stein’s in Marlborough for my birthday, but once again Covid made sure the plans were wrecked, so I’m glad at least I had a nice cake, thanks Nige! 🙂

For the base I used 150 g of digestive biscuits, blitzed, then mixed with 75 g of melted butter, pressed into the lined, round tray and quickly baked for a few minutes.

Then 600 g of cream cheese got nicely whipped up in the kitchen aid, 150 g of caster and vanilla sugar added. 3 eggs, 3 yolks, vanilla paste, a good squeeze of lemon juice. Poured onto the biscuit base and into the oven in the water bath, I did secure the tray with alu foil twice, to be sure no water leaked in. It baked for 50 minutes in 180 degrees, then the final layer of soured cream( 150 ml + 1 tbsp of caster sugar and some vanilla paste) poured on the top and 10 more minutes in the oven. Once cooled, it spent a night in the fridge and before serving I finished the rough edges with some flaked almonds. It’s a lovely, moist, indulgent cake. And it was enjoyed!

The photo not exactly amazing, as this was the very last piece left.