Cheesecakes

I remember my mother telling me about the wonders of American cheesecake long before I ever tasted one. In those days the cheesecakes in England were the continental style, studded with raisins and cooked in an open pastry case. The dense, creamy richness of the cooked American cheesecake on its crunchy biscuit base is something quite different. Very different again is the uncooked cheesecake set with gelatine. This kind of cheesecake is lighter than a cooked cheesecake. It is served chilled and always on a biscuit base and, in my opinion, should be flavoured quite sharply with lemon, tasting best with a fruit topping.