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American cheesecake
What you need
- 350 g digestive biscuits, crushed into fine crumbs
- 100 g butter, melted
- 900 g cream cheese, softened
- 275 g caster sugar
- 6 tsp plain flour, sifted
- 1 tsp vanilla extract
- 5 eggs, beaten
- 2 egg yolks
- 90 ml whipping cream
- 1 tsp finely grated lemon rind
- to decorate (optional)
- 1 red-skinned apple
- freshly squeezed juice of 1/2 lemon
- 50 g blueberries
- 50 g raspberries
- 4 tsp sieved warm raspberry jam
Method
Preheat oven to 160°C.
For the base, crush the biscuits, using a rolling pin, until mainly fine crumbs.
Melt the butter in a pan over a low heat. Stir in the biscuit crumbs until well combined.
Press the crumbs into the bottom of a loose-based 23 cm spring-clip cake tin.
In a large bowl, mix together the cream cheese, sugar, flour and vanilla extract. Beat with an electric hand mixer until light and fluffy.
Add eggs and egg yolks and beat on a low speed until just combined.
Stir in the whipping cream and lemon peel. Pour into the cake tin.
Bake for 1 1/1 days until the centre appears to be nearly set when shaken.
Remove from the oven. Cool for 30 min. Remove the sides of the tin. Chill for 1-1 days.
Decorate with blueberries, raspberries and apple slices dipped in lemon juice.
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Preparation 30 minutes Cook 1 ½ hours Waiting » 1 ½ hours Chill 1 hour - 2 hours Stand 30 minutes Total 3 ½ hours -
Energy 819 kcal/serving Fat 23.2 g/serving Carbohydrates 630.83 g/serving Glycaemic Index 56 Glycaemic Load 35.64 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3429 | 1358 | 10475 | 8350 |
| Energy (kcal) | 819 | 324 | 2500 | 2000 |
| Protein (g) | 14.7 | 5.81 | ||
| Carbohydrate (g) | 63.2 | 25.0 | 345 | 275 |
| Fat (g) | 58.5 | 23.2 | 95 | 70 |
| Fat (saturated) (g) | 33.8 | 13.4 | ||
| Fibre (g) | 1.92 | 0.76 | ||
| Sodium (mg) | 637 | 252 | ||
| Salt (equivalent) (g) | 1.59 | 0.63 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 580 | 229 | 800 |
| Vitamin B-12 (µg) | 0.85 | 0.34 | 1 |
| Vitamin B-6 (mg) | 0.15 | 0.06 | 2 |
| Vitamin C (mg) | 3.79 | 1.50 | 60 |
| Vitamin D (µg) | 40.4 | 16.0 | 266 |
| Vitamin E (mg) | 1.73 | 0.69 | 10 |
| Zinc (mg) | 1.23 | 0.49 | 15 |
| Calcium (mg) | 149 | 59.1 | 800 |
| Folate (mcg) | 43.1 | 17.1 | 200 |
| Iron (mg) | 3.09 | 1.22 | 14 |
| Magnesium (mg) | 21.5 | 8.50 | 300 |
| Niacin (mg) | 0.71 | 0.28 | 18 |
| Pantothenic acid (mg) | 0.84 | 0.33 | 6 |
| Riboflavin (mg) | 0.44 | 0.17 | 1.6 |
| Phosphorous (mg) | 218 | 86.6 | 800 |
| Thiamin (mg) | 0.11 | 0.05 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Corn-free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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