The new york cheesecake from Nigella’s Domestic Goddess book is great, failing that my 70s version never fails:
Base:
* 250g digestive biscuits, crushed, mixed with
* 125g butter, melted
Topping:
* Mascarpone
* Double cream
* Philadelphia
* Key secret ingredient: Lemon Jelly.
* Condensed milk
1. Make the base, squish it into a springform tin and let it set in the fridge (about 30min).
2. Make the jelly. You might want to use half the water that is needed for normal jelly, I’m guessing this would depend on the brand used.
3. Mix the topping ingredients, including the jelly.
4. Stick in the fridge and leave to set.
I haven’t put in precise quantities for the topping, something like 500g of mascarpone and 500g of Philadelphia is probably about right. Maybe 200ml of cream? Mix until it tastes about right and you think it’ll fit in the tin 🙂