Cheescake

The scrummiest baked cheesecake in the world, derived from Delia and here with Mango topping.

Ingredients

2oz butter
8oz sweet oat or digestive biscuits
350g (12oz) cream cheese (e.g. Philadelphia Light)
350g (12oz) fromage frais (low fat is good!)
3 size 2 eggs
175g (6oz) caster sugar
large tin of mango slices
you'll also need a 9" spring form baking tin

Steps

Preheat oven to gas mark 2 (300F, 150C) and wipe baking tin lightly with oil/butter and place greaseproof paper or baking parchment on base.
Crush the biscuits, mix with melted butter then press mixture into base of tin and place into fridge to firm up.
Put all other ingredients into a large bowl and whisk together until smooth (no lumps! – can use mixer on low).
Pour mixture over biscuit base and place in oven to cook for 30 minutes.
After cooking switch off oven, but leave cheesecake in oven until it is completely cold.
Once cooled, remove cheesecake from tin and transfer to plate and chill until needed.
Add topping immediately prior to serving – drain mango slices and arrange

Tips

Cook cheesecake in the evening and allow to cool in oven overnight – helps to stop cracking when removing from tin, which can be a tricky business!