Baked Bistro Cheesecake
|Nice biscuits||175 Gram|
|Walnuts||25 Gram, chopped|
|Demerara sugar||25 Gram|
|Cream cheese||450 Gram|
|Caster sugar||175 Gram|
|Lemon, rind||5 Milliliter|
|Lemon juice||15 Milliliter|
|Dried egg powder||60 Milliliter|
|Soured cream||150 Milliliter|
|Grated nutmeg||To Taste|
1. Crush the biscuits in a paper bag with a rolling pin, then mix with the walnuts and Demerara sugar. Melt the butter in a small saucepan, add the biscuits and mix well. Press into the bottom and up the sides of an 18 cm/7 in loose-bottomed cake tin. Chill while preparing the filling.
2. Cream the cheese and caster sugar together. Stir in the lemon rind and juice.
3. Blend the dried egg and water to a smooth cream, then stir in the soured cream. Reserve 3 tablespoons of this mixture for topping, and stir the remainder into the cheese mixture. Turn into the biscuit-lined tin and level the top. Bake in a moderate oven at 160°C/325°F/Gas mark 3 for 1 1/2 hours. The cheesecake should be set on top but still soft inside. Turn off the oven. Pour the reserved soured cream and egg mixture on top and leave the cheesecake to cool in the cooling oven.
4. Run a knife around the cheesecake to loosen it from the tin, then push it out of the tin and place on a serving dish. Sprinkle the nutmeg over the top before serving.