Weekly recipes coming from your favourite kitchen.

This week, Mr Pickard (Chef Manager) shows you how to make a delicious and indulgent baked cheesecake.

We would love to see your creations, send your photos to [email protected].

Ingredients

200g Digestive biscuits
120g Unsalted Butter
500g Cream Cheese
2 tablespoons Plain Flour
1 teaspoon Vanilla Extract
125g Sour Cream 
330g Caster Sugar
1 Zest of Lemon
3 medium Eggs
For topping - Strawberries, Blueberries, Raspberries
To dust - Icing sugar

Method

1. Pre heat oven to 160 c. 140 c if fan assisted.
2. Using a food blender, blitz the biscuits till a breadcrumb texture is achieved.
3.  Add the melted butter to bind the biscuit crumbs together.
4. Line an 8-inch springform tin with parchment paper, over the base and up the sides.
5. Put the biscuit mix into the tin and spread evenly across the base and sides, pack down gently so the mixture will hold its shape and more importantly the cheesecake mixture whilst cooking.
6. In a mixer, beat the cream cheese till it is smooth and creamy.
7. Add the flour and beat till mixed in thoroughly.
8. Add the Vanilla, Sour Cream, Sugar and Lemon Zest.
9. Add the eggs one at a time beating for a few seconds between each one.
10. Pour the mixture into the prepared crust and bake for approximately 55-60 mins.
11. When cooked the top should be a nice golden colour and have a slight wobble when gently shaken. If it is not quite cooked sufficiently leave in the oven and check again in 4-5-minute intervals,
12. If possible leave the cheesecake to cool in the oven with the door open and turned off. Doing this will help to prevent the top from cracking.
13. Place cheesecake in the fridge for at least 4 hours to set. Unfortunately patience is a must at this stage but it will be worth it.
14. While the cheesecake is setting prepare the topping of your choice. My favourite is strawberries but any berry or fruit could be used or just dust with icing sugar.
15. Take the cheesecake out of the fridge, remove from the tin and take off all parchment paper.
16. Decorate with the berries if using.
17. To finish I like to melt some strawberry jam, add a little water to adjust the consistency and brush over the berries to give the cheesecake a nice shine.
18. Now it is time to eat.
19. Enjoy.