Gran's Cheesecake

So for those of you out there who didn't know "Gran", she was not only the best, most loving Grandmother but also a genius in the kitchen. A classic home cook who didn't focus on fancy presentation but on taste instead.

This is one of our family's favourite recipes of hers, one that we mention nearly every time we get together (that's how good it is). Simple to make but rich, creamy and oh-so-bad for you but oh-so-good at the same time. I have no idea where the recipe originally came from, it's quite possibly one she adapted herself but it's been handed down two generations now and I intend to keep passing it on.

If you decide to make it, which I insist is worth it, I hope you enjoy it as much as we do.









Gran's Cheesecake

Ingredients:

175g digestive biscuits
75g butter
75g demerara sugar
225g full-fat soft cheese
30g caster sugar
150ml double cream
150ml thick Greek yoghurt
Juice of 1 1/2 lemons
175g fruit
4 tbsp red currant jelly (optional)

Method:

Crush biscuits and mix with melted butter and sugar.
Press into base of 8", loose-bottomed tin. (I didn't have one of these and instead lined an old biscuit tin in grease-proof paper. I wouldn't recommend this method as it was super difficult to get the cheesecake out.)
Put soft cheese, caster sugar, double cream, Greek yoghurt and lemon juice in a bowl and whisk.
Turn onto biscuit base and level.
Leave in fridge overnight or for at least 8 hours.
Cut fruit and arrange on top.
Melt jelly on low heat and brush on to fruit to glaze.
Leave in fridge for 1 hour before serving.