Baked cheesecake

Baked cheesecake

By
From
Leiths How to Cook
Serves
9-10
Photographer
Peter Cassidy

For the base

Ingredients

Quantity Ingredient
75g butter
150g digestive biscuits
1 1/2-2 tablespoons caster sugar, to taste

For the topping

Quantity Ingredient
6 tablespoons caster sugar
20g cornflour
500g cream cheese
2 teaspoons vanilla extract
4 eggs
200ml double cream

Method

  1. Heat the oven to 200°C.
  2. For the base, melt the butter. Put the biscuits into a strong plastic bag and crush with a rolling pin, or whiz briefly in a food processor. Tip into a bowl and stir in the melted butter and the sugar. Press this mixture over the bottom of a 23 cm springform cake tin and bake in the oven for 10–15 minutes, then remove and leave to cool. Lower the oven temperature to 150ºC.
  3. For the topping, put 4 tablespoons of the sugar with the cornflour in a large bowl and beat in the cream cheese and vanilla, using a wooden spoon.
  4. Separate the eggs and beat the yolks into the cream cheese mixture, with the cream.
  5. In a clean large bowl, whisk the egg whites to medium peaks. Whisk in the remaining 2 tablespoons sugar, to stabilise. Using a large metal spoon, fold the whisked whites into the cream cheese mixture.
  6. Pour the mixture over the biscuit base and bake in the lower half of the oven for 45–60 minutes, or until the topping has just set; there should be a slight uniform wobble.
  7. Leave the cheesecake to cool in the tin, then chill in the fridge before carefully unmoulding to serve.

Variation

  • Lemon and raspberry cheesecake: Add the finely grated zest of 1 lemon and the juice of ½ lemon to the cheesecake mixture. When ready to serve, arrange 250 g fresh raspberries on the top and sift a little icing sugar over to finish.
Tags:
Leiths School of food and wine
cookery course
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