I think my rationale for choosing to make a cheesecake for this movie is fairly obvious; Basil is a Mouse, and mice like cheese... Besides, it's nice to try different kinds of dessert rather than making a sponge cake each week. Plus I absolutely love cheesecake, and have gotten pretty good at making it over the years. You'll have to forgive my dodgy photos of this cake... for some reason I just couldn't get a good shot! We also didn't have the DVD case as I borrowed this from a friend who bought it round on USB, so I think once I own Basil on DVD I'll make another cheesecake and replace these photos.
I first came across this cheesecake recipe in school, when I did a project on incorporating more fruit into the diet for my GCSE Food Technology. Suffice it to say that was many years ago, (and my mini-apple cheesecakes did not go down so well...) but I've now perfected the recipe to produce a delicious lemon cheesecake. Unfortunately I no longer have the original hand out the recipe was given to me on, nor my own notes from my trials when using the recipe in the project. In fact, I generally just guestimate when I'm making cheesecake so I wasn't even sure on the measurements!! For the purpose of the blog, I weighed everything 1 used this time... I figured that would be more helpful than saying "a packet of biscuits" and "a bit of butter". ^_^
Prep time: 30 mins Cook time: No cook but needs at least 2 hours to set Serves: 8-10
300g ginger biscuits
400ml double cream
400g cream cheese
200g icing sugar
2 tbsp lemon curd
- Line a loose based cake tin with greaseproof paper.
- Break the biscuits into a food processor and blend until fine crumbs. Melt the margarine in a saucepan over a low heat, then mix this into the biscuit crumbs. Tip the crumb mixture into the lined cake tin, and press down firmly with the back of a spoon, until all of the crumbs are compressed and completely flat. Place this base into the fridge to set whilst you prepare the cheese filling.
- In a large bowl, whisk the double cream to soft peak stage. Add the cream cheese, icing sugar and lemon curd and continue to whisk until the ingredients are well combined.
- Spoon the filling mixture onto the biscuit base and smooth the top. Place in the fridge to set for at least two hours - the longer the better though!