Velvet Cheesecake

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

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

Americas
United States
Dessert
Vegetarian

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