I first encountered this cake in English-speaking Canada. My best friend — who was then just my pen pal — asked me one day if I’d like a slice of cheesecake. I looked at her in absolute horror: “You mean… a cake made with Camembert or Roquefort?!” She burst out laughing: “No, cream cheese!” I wasn’t convinced. But I very quickly became a convert!
From Slavic dessert to American classic
Cheesecake is believed to be derived from the Vatrushka, a traditional Eastern European dessert. This soft, creamy cake — made with cream cheese, eggs, sugar, flour and vanilla — was originally prepared on a thin shortcrust pastry base. Over the centuries it travelled west, and New York gave it its iconic status.
Ingredients
- 250 g crushed biscuits (shortbread, digestive or tea biscuits)
- 130 g unsalted butter, melted
- 1 tsp ground cinnamon
- 250 g cream cheese (Philadelphia or similar)
- 250 g caster sugar
- 5 eggs
- 150 ml single cream (crème fraîche)
- 2 tsp vanilla extract
- Zest of 1 lime
Instructions
- Preheat your oven to 250°C (480°F). Place a large, deep baking dish half-filled with water in the bottom of the oven (this bain-marie will prevent the cheesecake from cracking). Butter a round springform tin.
- Mix the crushed biscuits, cinnamon and melted butter together. Press this mixture firmly into the base of the tin. Refrigerate to set.
- In a large bowl, beat the cream cheese with a whisk until smooth. Add the sugar, then the eggs one by one, the cream, lime zest and vanilla extract, mixing continuously until you have a silky, lump-free batter.
- Pour the cream cheese mixture over the biscuit base.
- Place the tin in the oven (above the water bath) and bake at 250°C for 10 minutes.
- Reduce the temperature to 180°C (350°F) and continue baking for approximately 50 minutes, until set around the edges but still with a slight wobble in the centre.
- Allow to cool completely, then refrigerate for at least 4 hours (ideally overnight) before serving.
Enjoy! 🍰
Tip: The cheesecake is ready when it’s set around the edges but still has a gentle jiggle in the middle — it will firm up as it cools. Avoid opening the oven door during baking to prevent it from sinking.