Recipe
for :
 This
Cheesecake recipe comes from Chef Alan Coxon.
Alan is a food entertainer who combines a great sense
of fun when cooking with his vast knowledge of food
origins, ingredients and food history. Alan rose through
the ranks from the four-star Loews Hotel in Monte Carlo
to head chef at Europe's largest four star hotel, and
is a winner of five gold medals for food sculpting.
Alan has appeared in many TV programmes and is currently
a chef presenter on Good Food Live on UK Food.
Alan's
latest book Ready
in Minutes came out last year
and you can find out more about Alan, and his book,
on his biography
page or
on his own web site www.alancoxon.com
Ingredients
for Cheesecake
For
the crumb base:
85g
(3oz) Melted butter ( and a little for greasing the
tin)
140g (approx 10) Digestive biscuits
Half a tblsp castor sugar
60g Chocolate chips
1 tblsp Cocoa Powder
For
the filling:
900g
Full fat soft cheese (Philadelphia)
250g (9oz) Golden castor sugar
3 tblsp Plain flour
1 & a half tsp Vanilla extract
Finely grated zest of lemon (2tsp)
1 & and a half tsp Lemon juice
3 Large eggs plus 1 yolk
284 ml Soured Cream
For the soured cream topping:
142
ml Soured cream (alternatively fresh cream and lemon
juice)
1 tblsp Castor sugar
2 tsp Lemon juice
How
to make Cheesecake
For
the crumb base:
-
Melt the butter in a medium pan, add the biscuit and
sugar
- Remove
from heat, add the cocoa powder and chocolate chips
For
the cheesecake filling:
- Beat
the soft cheese for a couple of minutes until soft
and creamy, (this is easier if done in a food blender)
- Gradually
add the sugar, followed by the flour and mix well
- Whisk
in the vanilla, lemon zest and juice then whisk in
the eggs one at a time, scraping down the sides of
the bowl occasionally
- Stir
in the soured cream and blend well (do not overbeat)
- Pour
the mix into the prepared cake tin
For
sour cream topping:
-
Mix the soured cream, sugar and lemon juice together
and spread over the cheesecake, cover loosely with
foil and refrigerate for 8 hours overnight
To
put together cheesecake:
-
Position the shelf in the centre of the oven
- Pre-heat
the oven to 200°C (fan assisted) or 240°C
(conventional) or gas mark 9
-
Line the base of a 23 cm spring form cake tin, with
non stick parchment
- Brush
the sides of the tin with melted butter and place
on to a baking tray
- Press
the mixed biscuit base down gently on the cake tin
base until even (the crumb should not be pressed down
too heavily)
- Pour
in the filling and tap the sides of the tin to prevent
any bubbles
- Place
into the oven and cook for 10 minutes then reduce
the temp to 90°C (fan assisted) or 110°C conventional
or quarter of a gas mark and bake for 25 minutes
- Turn
off the oven and leave the cheesecake to cool down
slowly and gently for 40 minutes, this will help prevent
any cracking
- Gently
remove from the oven and leave to cool
- When
cool, spread the soured cream mix over the cake and
refrigerate preferably for up to 8 hours or overnight
- To
serve the cheesecake, lightly run a round bladed knife
around the cake tin edges and unlock the cake tin,
slide away the parchment and cut into required portions.
Chef
Alan Coxon
www.alancoxon.com
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