sherifi (iou) and Orange and lemon cheesecake (recipes)

sherifi (iou)

sherifi noun. E17.

Hist. A gold coin formerly current in the Near East.

Orange and lemon cheesecake (recipes)

Serves 8

Preparation time

less than 30 mins

Cooking time

over 2 hours

Ingredients

250g/9oz digestive biscuits80g/3oz butter, melted in a saucepan500g/1lb 2oz mascarpone cheese200g/7oz cream cheese150g/5½oz golden caster sugar3 large eggs1 egg yolk1 orange, zest only1 lemon, zest and juice150ml/5fl oz double cream (a 142ml carton will do)½tsp vanilla extract

Method

Melt the butter in a saucepan. Crush the digestive biscuits to a fine powder. You can do it the traditional way with a plastic bag and rolling pin or, as I do it, in a Food processor. Tip the biscuits into the butter and stir to mix. Set the oven at 140C/285F/Gas 1.Press two-thirds of the buttered crumbs into the base of a deep 22cm loose-bottomed cake tin. The sort you might make a fruit cake in. Set aside in a cold place to harden. The freezer is ideal.Put the kettle on to boil. Put the mascarpone, cream cheese, caster sugar, eggs and the extra yolk in the basin of a Food mixer (you will need the beater attachment). Finely grate the orange and lemon zest into the cheese and sugar, then beat until thoroughly mixed. Fold the cream, juice of the lemon (not the orange) and vanilla extract into the cheesecake mix.Wrap the tin in aluminium foil, covering the bottom and sides with a single piece. I do this twice to ensure the water doesn' t seep in. Pour the cheesecake mixture on top of the hardened crumbs. Pour the water from the kettle into a roasting tin. It needs to be enough to come half way up the cake tin. Lower the cake tin into the roasting tin and carefully, very carefully, slide them into the oven. Bake for fifty minutes, then switch off the oven and leave the cake to cool in it.When the cake is cold, remove it from the tin and press the reserved crumbs around the edge.

Sites

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