From Harumi’s Japanese Home Cooking (http://beaulotus.blogspot.com/2009/11/harumis-baked-cheesecake.html)
For an 18 cm springform tin
100g Digestive biscuits
40g unsalted butter
250g Cream cheese
200ml Double cream
3 Tbsp sifted plain Flour
1 Tbsp Lemon juice
The butter and cream cheese have to be at room temperature.
Line the cake tin with greaseproof paper.
Put the biscuits in a plastic bag and roughly crush with a rolling pin.
Mix the softened butter with the crushed biscuits.
Make the biscuit base. Preheat the oven to 170°C.
Beat the cream cheese till soft then add the rest of the ingredients, in order, mixing each one thoroughly first before adding the next.
When the mixture has thickened, pour into the cake tin on top of the biscuit base. Bake for 45-50 minutes.
Remove from the oven and leave to cool before removing from the tin.
Not really too sure who Harumi is but lainey was gushing about her cookbook and specifically, this cheesecake. I am actually amazed at how simple it is to make (her) cheesecake. Even for someone like me, rough and definitely not refined in my cooking techniques, I actually managed to produce something that can be called a cheesecake.
As you can seen from the photograph, I didn’t use a 18cm springform tin. But I still used the same amount of ingredients for my square tin. Need more sugar for my cheesecake though, don’t think 90g is enough. Also, i think i can increase the amount of digestive biscuits. That said, the texture of the cheese, is exactly to my taste and that’s probably the most important thing. I am going to experiment more with this recipe, for example adding baileys and (lainey look away!) Oreo cookies for the base.