Baked cheesecakes have been irresistible to me since I first had a slice in New York 24 years ago and this recipe, which has a chocolate biscuit base and creamy texture that includes condensed milk is just what the doctor ordered when you need a distraction.
What you need
1 packet chocolate digestive biscuits
100g butter melted
3 cups cream cheese
2 tins condensed milk (Nestle)
125ml lemon juice (from a bottle is just fine)
4 tablespoons custard powder
2 tablespoons vanilla essence
250ml whipping cream
Crumble the biscuits into a bowl, pour in the melted butter and mix together.
Pour the mixture into a spring form cake tin and press down firmly, covering the base with an even layer about 1cm thick.
In a bowl whip the cream to a firm consistency and set aside.
In another bowl, add the rest of the ingredients and combine until they are uniformly mixed. Then add the whipped cream and fold it in gently with a metal spoon to distribute evenly.
Pour the whole lot into the tin, smooth the top and bake in the middle of a 180 Celsius oven for ½ an hour.
Remove from the oven and allow it to cool. Take a knife and run it around the edge before releasing sides of the tin.
That’s it, serve with a fruit coulis or cream or both!