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This delicious baked cheesecake is irresistible as it is incredibly rich and creamy. It incorporates the biscuit base of American style cheesecakes and therefore offers the best of both cuisines – French and American.
For years, I was not a fan of cheesecake, or so I thought. I had always had flavoured ones, chocolate, peanut butter, oreo cookie, caramel and fudge, you name it someone had made a cheesecake with it and I did not enjoy them. Then my daughter ordered a plain cheesecake for dessert at the Cheesecake Factory one day, (even though the waiter tried very hard to convince her to try all sorts of melanges), and I was hooked. Why had I never realised just how delicious, rich, gooey and decadent a very simple, plain cheesecake could be? Since then I have baked dozens of cheesecakes and even tried different flavourings but I always come back to the original one. I do like to serve it with seasonal fresh fruit on the side or a fruit coulis, especially passion fruit – my all time favourite. What is your favourite style?
A biscuit base is the easiest base ever, just place about 200g / 7 oz digestive type biscuits in a plastic bag and crush them with a rolling pin and add some melted butter and voilà you have your base. You can crush them in a food processor if you prefer. There are also an assortment of biscuits or cookies that you can use. I used Speculoos. Speculoos are classic Belgian cookies with lots of crunch and a slightly caramelised, almost-but-not-quite-gingerbread flavour. You can use any digestive biscuit, McVities biscuits, galets breton, tennis biscuits, even crushed chocolate chip cookies or oatmeal cookies work well. Be sure to allow several hours for the cheesecake to chill before serving. I usually make it at least 12 hours in advance and it keeps for a good 3 days. The perfect prepare in advance dessert.

IMG_6501Serves 8


90 g / 6 tablespoons butter
200 g / 7 oz biscuits
500 g / 17 oz full-fat cream cheese (Philadelphia, St Moret)
200 g / 1 cup sugar
3 medium eggs
2 tablespoons cornflour (Maizena)
300 ml / 2 cups crème fraîche
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice


Preheat the oven to 150 C / 300 F
Lightly butter a 20 cm / 8 inch springform pan and line the base with a piece of non-stick parchment paper
Crush the biscuits in a food processor or with a rolling pin until finely crushed
Melt the butter
Add the butter to the biscuits and mix well
Transfer the mixture to the prepared pan
Use a straight-sided glass or the back of a spoon to spread and press the biscuit mixture firmly over the base
Place in the refrigerator to chill at least 30 minutes to 1 hour
Beat the cream cheese and sugar together in a bowl until smooth
Add the eggs, one at a time, and beat well between each addition
Add the cornflour, crème fraîche, lemon zest and juice and beat
Pour the mixture onto the base
Bake for 50 to 60 minutes or until just set but with a slight wobble in the centre
Turn off the oven but leave cheesecake inside and let it cool completely
Place in refrigerator and chill several hours before serving