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Old-Fashioned Cheesecake

By The Jewish Mama's Kitchen
Shavuot (Jewish Festival) is sometimes teasingly referred to as 'the cheesecake festival' because of the popularity of this dessert during this festival.  This recipe is both quick and easy to make, and it uses few…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 450 g of cream cheese or curd cheese
  • 1 tbsp of vegetable oil
  • 15 digestive biscuits, crushed
  • 100 g of unsalted butter or margarine, melted
  • 2 large of eggs
  • 225 g of caster sugar, plus 2 tbsp for the topping
  • 50 g of plain dark chocolate, finely grated
  • 450 ml of soured cream, for the topping
  • 2 tsp of ground cinnamon

Method

8 steps

  1. Step 1

    Preheat the oven to 180c/350f/Gas Mark 4. Oil with vegetable oil and line a 23cm round (7.5cm deep) springform cake tin. Set aside.

  2. Step 2

    Make the cheesecake. In a medium bowl, mix together the digestive biscuit crumbs and butter or margarine. Press the mixture in an even layer into the base of the tin.

  3. Step 3

    In a medium bowl, beat together the cream cheese or cottage cheese, eggs and sugar. Beat in the chocolate and cinnamon.

  4. Step 4

    Pour the mixture over the digestive biscuit crust in the pan.

  5. Step 5

    Bake for 30 minutes. Carefully remove from the oven and set aside. Do not turn off the oven.

  6. Step 6

    Make the topping. In a small bowl, mix together the soured cream and sugar. Pour over the cake.

  7. Step 7

    Return the pan to the oven. Bake for 5 minutes.

  8. Step 8

    Turn off the oven. Leave the cheesecake to stand in the oven until it has completely cooled (About 4 hours), then invert on to a serving plate.