Cooking Notes: plus cooling of base and cheesecake and 2hr chilling
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Yields:
12
Prep Time:
30 mins
Cook Time:
1 hr 35 mins
Total Time:
2 hrs 5 mins
Ingredients
150g (5oz) digestive biscuits
50g (2oz) Bourbon biscuits
50g (2oz) butter, melted
700g (1½lb) full-fat soft cheese
250g tub mascarpone cheese
225g (8oz) caster sugar
5tsp. plain flour
Zest of 1 large orange and 1 lemon
1 vanilla pod, split along its length
3 large eggs, plus 2 large egg yolks, beaten
Directions
Step 1
Preheat the oven to 180ºC (160ºC fan) mark 4. Line the base and sides of a deep 20.5cm (8in) springform tin with non-stick baking parchment.
Step 2
In a processor, whiz the biscuits and butter into crumbs. Press over base of the tin. Bake for 15min, then cool for 10min.
Step 3
Reduce the oven to 140ºC (120ºC fan) mark 1. Put the soft cheese in a large bowl with the mascarpone, sugar, flour and orange and lemon zest. Scrape in vanilla seeds and beat until smooth. Slowly add the eggs, keeping mixture smooth.
Step 4
Pour filling over base and bake for 1hr.
Step 5
Remove cheesecake from oven, leave to cool completely in tin, then chill for 2hr before dusting with golden icing sugar and arranging unsprayed rose petals on top.
Step 6
If preparing ahead, leave to chill for up to three days or freeze for up to one month. To serve, thaw overnight in fridge. Decorate before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
