I have a dream. Some day I want to own a dear little bistro in a quiet little street lined with big old trees. I want this little place to be a haven for the locals, where they'll come to hang out for a bit over a cup of hot creamy coffee or share a bowl of fresh pasta or read a newspaper or just stare idly out of the huge bay windows that overlook onto the street where a car passes by every now and then.
I'll address them all by their first names and chat them up as I scribble the day's specials on a chalkboard and draw their attention to the retro glass display of freshly baked pastries and cakes. The decor will be a whimsy mix of retro and modern with dramatic colours and cosy seating broken up visually with mirrors and pictures set in bold, zen-like frames and massive wooden floor to ceiling insets housing exquisite and carefully sourced wines.
The bistro would be recognized by its vintage fruit label style icon and the fruit labels would be used intermittently throughout the secondary decor on napkins, tablecloths and coffee mugs. One of the house specialties would be a simple and classic bistro cheesecake.
Some day, all this might happen. But until then I share with you this beautifully simple recipe of the cheesecake I hope to serve in my bistro while I dream a little about long-forgotten fruit labels and the charm they render to wooden crates and paper cups.
Hungry For More Recipes? Subscribe to my newsletter. Check out Facebook, Instagram and Pinterest to see everything I share! And if you love cooking and new cookbooks, join my free Cooking Club on Facebook!
For The Base
- 250 g Nice Biscuits , [or any kind of plain sweet biscuits]
- 125 g butter, melted
- 1/2 teaspoon mixed spice
For The Filling
- 4 eggs
- 3/4 cup caster sugar
- 500 g cream cheese
- 1 tablespoon finely grated lemon rind
- Preheat oven to 160°C [320°F].
- Process biscuits until fine. Add butter and mixed spice. Process until combined. Press mixture in the base and along the sides of a round 20cm springform pan. Pre-bake in the heated oven for 8 minutes. Remove and cool to room temperature.
- Make filling by beating eggs and sugar in a small bowl with an electric beater until thick and creamy. Add cream cheese and rind and beat until well combined and smooth.
- Pour filling into the prepared tin and bake for about 55-60 minutes. Remove and cool for 20 minutes before refrigerating overnight. Serve cheesecake sprinkled with mixed spice.