I just find the concept of Mother’s Day extremely commercial and superficial. I was in a skincare shop the other day, which specialises in products for problem / acne skin, and they had a big display urging you to ‘Treat your mum this Mothers Day’ – with a basket of skincare products. Because nothing says I love you more than a basket of acne treatments.
I’m pretty sure every single store will have the same sort of promotion, exploiting the day to try and have a quick surge in sales. I just don’t see how going and spending money on jewellery, a new bag or shoes, proves that I love my mum more than the person who doesn’t. To me Mother’s Day is more about doing something thoughtful, and spending time with your mum. Taking time out of your busy life to spend the day with her, take her for a meal. I recently moved out of home, so of course that means I see her less than I used to. So I’ll go home today, take her for lunch, bake her a cheesecake (which I know is her favourite) and give her a card (and some awesome customised wooden spoons I found online).
So I’m making my mum a cheesecake, as I know its her favourite. I seem to be on a cheesecake roll at the moment! I actually get quite bored baking the same thing over and over again – especially a plain standard cheesecake when there are so many variations I want to try out, from oreo, to strawberry, to snickers… the list is endless! But no, my mum likes the plain, old fashioned original cheesecake, and since its Mother’s Day I think I should make the one she likes.
One thing I love experimenting with in cheesecakes, is the type of base. You can give a subtle change in taste, without changing the core cheesecake recipe. Sometimes I use chocolate digestives or hobnobs just to mix things up a bit. However yesterday when browsing the biscuits aisle, looking for inspiration, I found the most amazing sounding biscuit. Lemon Cheesecake Digestives. I knew these would be the perfect ones.
I think these would go perfectly with a lemon cheesecake, so if you like, add some lemon juice and zest to this recipe for the perfect lemon cheesecake!
As usual, like with all my other cheesecakes, I used half low fat and half regular cream cheese, to give it a softer consistency, so if you prefer a firmer cheesecake, replace it all with the regular stuff.
The quantity of the cream cheese I had added up to 1000g, so I used it all, but 900g will work fine if you just want to buy 3x 300g packs.
Let me know your thoughts and hope you all have a good mothers day, whether you’re the mother, daughter, or both!
- 240g Lemon Cheesecake Digestives
- 100g butter (melted)
- 500g full-fat cream cheese
- 500g low-fat cream cheese
- 250g Caster Sugar
- 3 large eggs
- 1.5 tablespoon plain flour
- 1 tsp Vanilla essence
- 300ml soured cream
- Pre-heat the oven to 180C
- Grease your 8″ cake tin and line with baking paper
- Crush the biscuits until they are fine crumbs.
- Add crumbs to the melted butter, and stir until they are evenly covered.
- Press the mixture into the bottom of the pan, and then leave in the fridge whilst preparing the rest.
- Mix the cream cheese until smooth, then gradually add the sugar. Continue mixing until smooth and creamy
- Add the vanilla essence, and a pinch of salt
- Add the eggs, one at a time, scraping the bowl to combine everything between each one.
- Add the soured cream and flour and stir gently until everything is combined.
- Pour into the cake tin
- Bake for 1 1/4 – 1 1/2 hours or until the middle has almost set.
- Allow to cool before taking out and leaving to set overnight in the fridge.