My goodness, this is a HUMDINGER of a recipe. I love cheesecake and I thought I had never made one before, but then I remembered Marion Davies’ Meadow Cheesecake. Whereas Marion’s was GOOD, Angela’s recipe is utterly BRILLIANT. Hence, it is this month’s Recipe of the Month. Make it!
it was such a good combo with the almond…
Of course, I am obsessed with Angela Lansbury at the moment as I have started work on the Murder, She Wrote cookbook.
(NB – the book was released in 2022 – signed copies available via my Etsy shop – also available on Amazon and to order from your local bookshop).
I have Jessica Fletcher coming out of my ears!
I am of course now utterly determined to see if Jessica actually mentions making a cheesecake in an episode of Murder, She Wrote. Fans, let me know if you spot a cheesecake moment!
Have you signed up to the cookalong yet? Absolutely EVERYONE is welcome, it’s already proving to be fun, fun, fun. Plenty of time to cook your dish, but don’t delay in choosing…
Just skip over here to see the recipes that are up for grabs and choose one.
Angela Lansbury’s “Jessica’s Cheesecake”
1½ cups/125g graham cracker crumbs/crushed digestive biscuits
¾ cup/170g sugar plus 2 tablespoons
4 tablespoons butter or margarine, melted
11oz/310g cream cheese, softened
2 large eggs, well beaten
1½ teaspoons vanilla extract
2 cups/480g sour cream
2 teaspoons almond extract
Preheat the oven to 350 degrees F/165 degrees C/gas mark 3.
Combine the crumbs, 2 tablespoons of sugar and the butter or margarine. Press into the bottom and sides of a 9-inch pie plate or, just on the bottom of a springform cake tin. Bake for exactly 5 minutes. Remove from the oven and let cool completely. Blend the cream cheese and half the beaten eggs thoroughly with an electric mixer. When blended, add the remaining eggs and mix thoroughly. Gradually add the vanilla and ½ cup/110g of the sugar. Pour into the baked crust. Bake for 20 minutes. Mix the remaining ¼ cup/60g sugar with the sour cream and almond extract. Spread over the cheesecake. Turn off the oven. Place the pie in the hot oven for exactly 4 minutes. Remove, chill, and serve.
Makes 6-8 servings.
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4 responses
Ooh, I haven’t made cheesecake for ages. I’ll try this one, thanks for the recommendation.
Hazel, this is a GREAT cheesecake. I really loved it. I recommend lining your tin with some kind of parchment paper/greaseproof paper (what is the difference between these two? I do not know…) My biscuit base did stick a bit…
Ooh, ‘eck. That looks amazing.
Zelda! It is!