Rosalie’s Cheesecake

This is another family recipe I wanted to share. Rosalie is my uncle-by-marriage’s mother, a wonderful Jewish lady whose recipes I have recreated many times over the years. Her cheesecake is the best I have ever tasted, and although I don’t have much of a sweet tooth I can’t resist it.

For the base:

9-10 digestive biscuits

1 oz butter

For the filling:

1 lb curd cheese (you can get this cheaply from the deli counter, although use cream cheese if you must)

8 oz caster sugar

2 eggs

For the topping:

1/2 pint sour cream

1 and 1/2 tbsp caster sugar

Juice of 1/2 lemon

Crush the biscuits and mix with the melted butter. Press into the base of a spring-form cake tin.

Preheat the oven to 180C

Mix the ingredients for the filling well and pour onto the base. Bake for 30 mins.

Raise the temperature of the oven to 200C. Mix the ingredients for the topping, pour over the cheesecake and return it to the oven for 5 mins.

Turn off the oven and leave the cheesecake to cool inside it.