Kelly's Cheesecake!

Vanilla or Lemon Cheesecake
10" springform cake tin - Oven @ 180 degrees.
Cover the outside of cake tin (underneath) with foil to form a seal.

3oz butter
3/4 packet of digestive biscuits (Or even better Hob Nobs!)
675g Philadelphia cream cheese
2 eggs
3 tbs cornflour
300ml thickened cream
8oz caster sugar
glug of vanilla extract OR zest of 2 lemons and juice of 1

Melt butter and add smashed biscuits. Combine, press firmly into the base of the tin, and put into the fridge.

Beat cream cheese until smooth.
Add eggs, sugar, cornflour and vanilla OR lemon.. and beat again.
Then slowly blend in the cream.

Pour over the base, and sit it in a baking tray with an inch of water in the bottom.
Put into oven for 45-50 mins.
Check after 30 mins, and if getting too brown, cover with foil.

Leave to cool, and chill in the fridge overnight.

The lemon cheesecake is particularly lovely with balsamic strawberries, and some good vanilla icecream!

Chocolate Cheesecake
For the base -
Small packet of digestive biscuits (about 125g)
60g butter
1tbs cocoa

For the filling -
175g chopped dark chocolate (darker the better!)
500g Philly cheese
150g Caster Sugar
1tbs custard powder
3 large eggs
3 large egg yolks
150ml sour cream
1/2 tsp cocoa dissolved in 1 tbs hot water

Melt the butter in a saucepan and add crushed biscuits and cocoa. Press into the base of a 23cm springform tin, and put into the freezer.
Preheat oven to 180 degrees, and put kettle on to boil.
Melt the chocolate (I use the microwave for this!, and put to one side to cool slightly.
Beat the Philly to soften it, add sugar and custard powder, and beat again. Beat in the whole eggs, and then the yolks and sour cream. Finally add the dissolved cocoa and melted chocolate, and mix until smooth.
Get your tin from the freezer, and line the bottom of the tin, on the outside, with a layer of strong foil. Sit tin into a roasting pan and pour in the cheesecake mix. Fill the roasting pan with enough hot water to come up about 1/2 way up the tin.
Bake in the oven for about 45 mins to an hour.
The top of the cheesecake should be set, but underneath should have a slight wobble to it.
Take away the foil from the bottom of the tin, and sit it on a wire rack to cool.. Once it is no longer hot, cover with clingfilm and put into the fridge (overnight preferably!).
Take out, and allow it to slightly lose it's chill before unspringing the tin.

Is divine with raspberries and/or good vanilla ice-cream!