Accompany this quick and simple baked lemon cheesecake with a dollop of crème fraîche or soured cream and sliced strawberries tossed with a squeeze of lemon, a dusting of icing sugar and a little jam.
MAKES 1 x 20CM CAKE BASE
150g plain digestive biscuits, broken into pieces
50g unsalted butter, melted
FOR THE FILLING
350g full-fat cream cheese
150g golden caster sugar
4 medium eggs
finely grated zest and juice of 2 lemons
1 tsp vanilla extract
1. Preheat the oven to 180C/160C fan/gas 4. Have ready a 20cm loose-bottom cake tin about 5cm deep. Whiz the biscuits to crumbs in a food processor, then add the butter and whiz again. Press the mixture into the base of the tin using your fingers.
2. Place the filling ingredients in a food processor and whiz until smooth. Carefully pour the mixture on top of the biscuit base, using the back of a spoon as a chute to avoid disturbing the crumbs. Bake the cheesecake for 20-30 minutes or until just set and slightly risen (it may also be starting to colour). Remove from the oven and run a knife around the edge. Leave to cool then cover with foil and chill overnight.
TOP-DRAWER TEA: For tips on perfect cream tea etiquette and new a Cornish Loose-Leaf Blend, £15, see roddas.co.uk.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.