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Monthly Archives: May 2013

  • Mmmm..... cheesecake!

    I was kindly given the Peyton and Byrne ‘British Baking’ book along with some fantastic new baking tools for my Birthday last year from Rob’s sister and I am really enjoying the ease of the recipes and I have not had any complaints from the goodies produced yet!

    The book is dedicated to British baking and the recipes take me back to fond childhood memories I have of baking with my Mum at the weekends and Sunday afternoon treats. From jam roly poly, to cupcakes and scones this book really is a must have for any kitchen.

    This weekend I needed a quick and simple desert to go with Sunday lunch and flicked through the pages and came across a baked vanilla cheesecake. Considering our guests were my brother, sister-in-law and their kids and one of his favourite deserts is cheesecake, I knew I was on to a winner.

    The preparation was quick and simple, with few ingredients and only needing an hour in the oven it was just what I needed. It could bake in the oven whilst I got ready for an evening out and I wouldn’t need to worry about rushing around the next morning before our guests arrived. When it came out the oven I was pleasantly surprised, it looked divine and Rob even said it would look good in a bakery window – high praise indeed.

    I certainly heard no complaints at Sunday lunch and using the seeds from a vanilla pod gives it a professional look and the vanilla coupled with the lemon juice gives a fuller flavour, whilst the Greek yoghurt gives it a thick consistency. What is even better is that there is still plenty left for Rob and I to enjoy this week. (I’ve even brought some into the office for Tamsin to try). I am looking forward to baking many more of the recipes in the book, especially the banana and butterscotch pudding!


    • 250 g digestive biscuits

    • 90 g unsalted butter

    • 750 g soft cream cheese

    • 125 g caster sugar

    • seeds from 1 vanilla pod

    • 2 tsp fresh lemon juice

    • 100 g Greek yoghurt

    • 3 large eggs


    • Preheat oven to 170°C fan (190°C normal)

    • Crush the biscuits in a processor or bash with a rolling pin until fairly fine. Transfer to a bowl

    • Melt the butter, add to the crumbs and mix well. Then evenly press the mixture into a 20cm springform cake tin and refrigerate whilst you make the filling

    • Beat the cream cheese with the sugar, vanilla seeds and lemon juice until well combined

    • Mix in the yoghurt and then the eggs, one at a time, beating well between each addition. Then spoon this mixture on top of the cake base, evenly spreading out to the corners. Cook in the oven for 50-60 mins until set

    • Remove from the oven and set the cake aside to cool for about 10 mins. Then run a small sharp knife around the edges and unbind from the tin. When completely cool, slice and serve with a dollop of cream or ice-cream

    Tip – it tastes great the next day as a mid-afternoon snack with a cup or Luponde Black Tea.

    Baked Vanilla Cheesecake

    Melissa, May 2013

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