Our President and Founder, Beatrice Tollman, shares her signature recipe for Cheesecake, one of the favourite dishes on the menu at The Acorn Inn.
600g of ground digestive biscuits
190g of melted butter
675g soft full fat cheese
225g crème fraiche
175g of sugar split in 2 parts
500g of crème fraiche
Mix the biscuits and the butter together.
Put the mixture into a mould and pressure it all around the mould.
Let this mould set in the fridge.
Mix the full fat cheese, crème fraiche, half of the sugar, the 3 egg yolks and the vanilla paste until is a soft mixture.
Whip the egg whites and the rest of the sugar until is a thick meringue.
Then add this to the cheese mix.
Bake in a bain-marie at 160ºC for one hour.
Turn off the oven and let the cheesecake cool for one hour.
Place in the fridge for at least 12 hours to set, prior to presenting and cutting.