A simple, no-frills cheesecake. Picture by Craig Fraser for Quivertree

1 cheesecake, 8–10 slices

Ingredients

Crust 

  • 200 g butter biscuits or digestive biscuits 
  • 70 g butter, melted
  • 30 ml sugar

Filling

  • 1 kg cream cheese, at room temperature 
  • 180 g caster sugar
  • 4 eggs
  • 250 ml cream
  • Seeds of 1 vanilla pod or fine lemon zest
  • 30 ml lemon juice

Equipment

  • Round 26 cm loose-bottomed cake tin 
  • Electric mixer

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Method

  1. Preheat the oven to 120 ˚C. 
  2. Make the crust of the cheesecake by crushing the biscuits and adding the melted butter and sugar. 
  3. Place the mixture in the cake tin, and use the back of a tablespoon to press the biscuit mixture together tightly. 
  4. Cover the entire base of the tin and smoothen out. Chill in the fridge. 
  5. For the filling, place the cream cheese and caster sugar in the bowl of an electric mixer and mix on a slow speed setting until just combined. 
  6. Add the eggs one by one, making sure that the first has been well mixed through before adding the next. 
  7. Scrape the sides of the mixing bowl clean when necessary. 
  8. Add the cream and vanilla seeds or lemon peel. 
  9. Stir until just combined. 
  10. Pour the mixture over the crust and bake for 2-2½ hours. 
  11. Switch off the oven and allow the cheesecake to stand in the oven until the oven has cooled. 
  12. Carefully turn the cheesecake out onto a serving plate.
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