I found this recipe on Adora’s Box, here and I am soooooooooo glad I did. I think it is the best cheese cake that I have eaten until now. It is soooooooooo gooooooooooooooooood. So creamy and sweet and full of flavor. I made it for my best friend’s birthday on Sunday and everybody just loved it, it was amazing. I know, I know the photos are not amazing, they’re not even good and the cake itself was not very good looking but the taste whooooo!!!! A clear case of looking beyond appearances and of looks don’t matter. 🙂
I used homemade tart lemon curd, which was not very sweet (recipe here) It was perfect like that because the sweetened condensed milk, the sugar and the biscuit crust are making the cake sweet enough. If you use normal lemon curd than please take less sugar for the filling otherwise you’ll probably get a sugar shock.
The original recipe requires the cake to be baked for about 50-60 minutes. I needed longer than that, I baked mine for about 1 ½ hours and then left it for another half an hour in the hot oven that was no longer on. Please keep checking after one hour, a toothpick inserted in the middle of the cake should come out moist but without cheese sticking on it.
It could be that my cake needed so much time in the oven because of the form that I used. It was spring form, and spring forms have detachable bottoms. Because the cake has to be baked inserted in water, I was afraid that the water will reach the cake through the opening of the spring form, so I wrapped the form in 2 layers of aluminum foil to be sure that the cake won’t get wet.
If you use a cake form without a detachable bottom than you will not need to wrap it. In this case the baking time required in the original recipe might be enough.
- Ingredients for the crust:
- 150 g/5.2 oz butter biscuits
- 50 g/1.7 amarettini
- or use just some biscuits you like
- 100 g/3.5 butter
- Ingredients for the filling:
- 120 g/1 cup blueberries (or other berries)
- 50 g/ ¼ cup sugar
- 400 g/14 oz cream cheese
- 1 tin of sweetened condensed milk (400 g/14 oz)
- 325 g/11.4 oz lemon curd
- 2 large eggs
- 60 g/ ⅓ cup sugar
- 2 tablespoons cornstarch
- If you use a spring form with detachable bottom (mine has diameter of 24 cm/9.4 inch) please wrap the bottom and the edges with two layers of aluminum foil. Grease the bottom and lay with parchment paper cut to fit the form.
- Place the biscuits and the amarettini in a food processor and pulse to fine crumbs. Melt the butter and mix with the biscuits. Put everything into the prepared tin and press with the fingers to get an even layer on the bottom of the form.
- Puree the blueberries and the sugar and set aside.
- Mix the cream cheese, condensed milk, lemon curd, eggs, sugar and cornstarch until light and fluffy. Pour the filling into the form, than add the berries on top and marble the cake using a knife.
- Fill a baking tray that is wide enough to fit the spring form with water to reach up a third of its sides, place the prepared tin inside and bake for about 1 ½ hours. Start checking after one hour by inserting a toothpick in the middle of the cake. It should come out moist but without cheese hanging on it. If you use a cake tin without a detachable bottom, that doesn't need to be wrapped in foil, that the cake might be ready after 1 hour.
- Also keep checking that the blueberry layer on top doesn't get too dark (like mine did). If it does, than cover the top loosely with aluminum foil.
- Turn off the heat and let the cake for another half an hour in the oven.
- Take out of the oven and let cool completely in the form. I find it tastes even better if you cut the next day after baking. Enjoy, it is truly wonderful!