Name: Velvet Cheesecake
Yield: Serves 8–10
Cuisine: American
Ingredients: ground cinnamon; ½ teaspoon (2.5 ml spoon) vanilla essence (see note); 1 tablespoon (15 ml spoon) plain flour; grated rind of 1 lemon plus 1 tablespoon (15 ml spoon) juice; 8 digestive biscuits; 3½ oz (90 g) plus 1 tablespoon (15 ml spoon) caster sugar; 1 lb (450 g) packaged cream cheese; 4 eggs, separated; 5 fl oz (150 ml) carton of soured cream; 1 oz (25 g) butter; a small pinch of salt

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

Early American versions of cheesecake were made with cottage or curd cheese but today the creamy version has taken its place and rivals apple pie as a popular dessert. This is a meltingly good creamy cake – easy to make and very professional-looking.

Ingredients

1 oz (25 g) butter
8 digestive biscuits
1

Method

Melt the butter in a small saucepan and set aside. Crush the biscuits into crumbs. Add the melted butter and mix together with a fork. Spoon the mixture into a greased 9-inch (23 cm) cake tin with a spring

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Velvet Cheesecake

Ingredients

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