Harumi's Baked Cheesecake

Harumi's Baked Cheesecake

For Christmas last year, MIL offered me the cookbook Harumi's Japanese Home Cooking. I am normally not hot about Japanese cooking, though I make Japanese dishes occasionally for the family, especially Hub and the Teenager who love sushi, tempura, yakitori, miso and udon soup. This morning, stuck at home with Baby Girl and having entered all my cactuses and other plants from the cold, I decided to bake a non-Japanese cheesecake using her recipe. To warm up the kitchen.

I like the idea of baking cheesecake, and I do it from time to time for the Hub, but somehow I never eat it. It's one of those things. This one turned out well, with a fine biscuit base and dense, creamy interior. Foolproof, like she claimed it would be.

Harumi's Baked Cheesecake :

For an 18 cm springform tin

100g Digestive biscuits

40g unsalted butter

250g Cream cheese

90g Sugar

2 Eggs

200ml Double cream

3 Tbsp sifted plain Flour

1 Tbsp Lemon juice

The butter and cream cheese have to be at room temperature.

Line the cake tin with greaseproof paper.

Put the biscuits in a plastic bag and roughly crush with a rolling pin.

Mix the softened butter with the crushed biscuits.

Make the biscuit base. Preheat the oven to 170°C.

Beat the cream cheese till soft then add the rest of the ingredients, in order, mixing each one thoroughly first before adding the next.

When the mixture has thickened, pour into the cake tin on top of the biscuit base. Bake for 45-50 minutes.

Remove from the oven and leave to cool before removing from the tin.