Baked Cheesecake
Ingredients
70g unsalted butter, melted
10 digestive biscuits
600g full-fat cream cheese
2 tbsp plain flour
175g caster sugar
2 tsp vanilla extract
2 large eggs
1 large egg yolk
284ml sour cream
2 tbsp icing sugar sifted
You will need a 20cm springform cake tin, lightly greased.
Method
Preheat the over to 180 degrees c / 350 degrees F / Gas Mark 4
Melt the butter in a small pan or in the microwave.
Crush the biscuits in a food processor and tip into a bowl. Add the melted butter and mix to thoroughly combine. Press the buttery crumbs into the base of the springform tin in an even layer.
Bake in the middle shelf of the preheated oven for 5 minutes. Remove from the oven and cool while you prepare the filling.
Beat the cream cheese until smooth, then add the flour, sugar vanilla extract, eggs, yolk, and half of the sour cream and beat again until smooth, light and fluffy. Carefully pour into the tin and spread until level.
Place on a baking tray and bake on the middle shelf of the preheated oven for 30 minutes until only just set. Remove from the oven and leave to rest for 5 minutes.
Mix the remaining sour cream with the icing sugar and very carefully spoon over the top of the cheesecake layer.
Return to the oven for a further 10 minutes until just set but still very slightly wobbly in the centre.
Leave the cheesecake to cool in the tin and then chill in the fridge for at least 4 hours or overnight until ready to serve.
Topping - if required
De-stalk, hull and slice 5 strawberries per person, place in a bowl and sprinkle with caster sugar. Peel half an orange per person and slice the segments between the membranes allowing to drop into a bowl. Mix well and serve at room temperature on top of the cheesecake.
My notes
I usually do about 15 biscuits and around 90-100g of butter.
I don't put the fruit on the cheesecake only on individually portions.
No comments:
Post a Comment