Save to your scrapbook
Yorkshire Cinnamon Cheescake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Yorkshire cooks are the best bakers in the country - don't take my word for it, ask around - and this baked cheesecake is a world away from the flabby American-style cheesecakes to which we have become accustomed. A tablespoonful of brandy, added with the eggs and cream, will make it particularly grown-up. For a sharper flavour, replace the 2 tablespoons of cream with the juice of the lemon.
This recipe was first published in May 2000.