cheesecake1I have posted the recipe here before, but it was a jumbled mess and impossible to follow. It comes from my former sous chef Corli, and I think is the best cheesecake ever, and I’m not really even a cheesecake fan. I just made it since we have guests arriving tomorrow. I also made the banana cake, just do a search for banana cake, that’s another keeper (real simple too). The digestive biscuits can be found in the foreign foods area of you grocery store. I know Whole Foods carries them. When you pull the cheesecake out of he oven it is going to be jiggly, that’s ok it’s supposed to be, trust the recipe. That’s part of what makes this recipe taste so good.

Worlds Best cheesecake

Crust:
1/2 package digestive biscuits
melted butter

Filling:
3 packages philly cream cheese softened
1 container mascarpone cheese softened
2 cups sugar
3 eggs
2 vanilla beans
1 pint heavy cream
juice of 1 or 2 lemons

For the filling. pulse the digestive biscuits in a food processor until they look like sand. Move to a bowl and add melted butter and mix. Add just enough butter so it looks like wet sand. Press that in to the bottom of a springform pan. In a mixer, add the cheeses and mix to combine over medium speed. Add the sugar, eggs one at a time, and scrape the vanilla beans and add the pulp to the mixture. Add the cream, turn of the mixer and scrape the bowl down. Add the lemon juice and mix that in. Pour mixture in the springform pan and bake in a 350 degree oven for 55-60 minutes. Run a knife around the outside of the cheesecake to prevent it from cracking. Let sit at room temp. for an hour and refrigerate for several hours to chill.