This is one of the more indulgent baked cheesecake recipes I have encountered before now, and is notorious for the amount of eggs and cheese it uses. For that reason alone, it intruiged me when i first encountered it. Having tried it for myself I fell in love with it, and have adored it ever since. This recipe is meant for a large cake ring (10 in diameter). If you find you want to make a smaller version, by all means half the recipe volumes.
This is a standard mix, but I have found you can add whatever you like, be it having a berry theme, or a citrus one. use your imagination. Adding fruit to the base before adding the cheesecake mix can give impressive results. Go mad.
For the sponge base:
100g self raising flour
100g caster sugar
100g butter
2 eggs
Vanilla Essence
Cream butter & sugar until mix turns white
Add eggs one by one, and beta until uniform
Add tsp vanilla essence
sieve flour and fold in bit by bit.
Place in a 10 in cake ring and backe at 180C until cooked. Usually you can test this by piercing with a knife, when the knife comes out clean, its ready.
For the cheesecake mix:
750g of cream cheese full fat
225g of caster sugar
12 eggs
270ml of double cream
4 lemons, juiced and zested
Beat all the ingredients together
Place on a sponge base
Cook at 180 degrees till golden brown, for about 30 minutes (longer may be required).
Allow to cool, then devour. You wont be disappointed :)
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