8 digestive biscuits
10 ginger biscuits
4 oz butter
Teaspoon cinnamon powder
Crush the biscuits to a powder, mix in cinnamon and rub butter into mixture using your fingers
Heat oven to 200 or to 375 (depending on the temperature of your oven).
2lbs cooking cheese (Philadelphia light)
12oz castor sugar
2 x small soured cream (or half fat crème fraiche)
6 eggs
2 x handful sultanas
Mix all of the above together (apart from the sultanas) and blend until a smooth, thick liquid.
2 x Whipping cream
Strawberries hulled and halved
Grease a spring baking tin (with a removable base) along the bottom and around the edges.
Tip the biscuit mixture into the baking tin, packing tightly and flatten using the back of a spoon.
Add the sultanas to the cheese mixture and stir well – this is done at the end so they don’t sink to the bottom.
Using a ladle or a spoon, very gently pour over the biscuit base.
Take care not to pour too aggressively in order not to unsettle the biscuit base
Place in a preheated oven and bake on hot for 45 minutes.
(My oven goes up to 250 and I bake it on 200. If yours’ goes to 400 then bake on 375).
Avoid opening the oven door during baking otherwise the centre of the cake might sink.
After 45 minutes the cake should be slightly golden at the edges and appear liquid in the middle (wobbles when shaken).
Remove from oven to cool and cover with a tea towel so that it doesn’t cool too fast and sink in the middle.
Once cooled, refrigerate and when cold and set (3- hours), remove from baking tin, placing on a plate.
Decorate with whipped cream and strawberries or other fruit.