Member recipe
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Creamy baked cheesecake

By Nicslittlesister (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Chill overnight before serving.
  • More effort
  • Serves 12
Delicious creamy, velvety baked cheesecake, serves on its own or with a homemade fruit coulis.
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Ingredients

Base:

  • 225g/8oz digestive biscuits
  • 75g/3oz butter, melted

Filling:

  • 225g/8oz digestive biscuits
  • 75g/3oz butter, melted
  • 4 medium eggs seperated, room temperatut
  • 175g/6oz golden caster sugar
  • 450g/1lb full fat soft cheese, room temperature
  • 240ml/8fl oz double cream, softly whipped
  • Finely grated rind of one small lemon
  • 1 tsp vanilla essence
  • 2 tbsp cornflour
  • Icing sugar for dusting

Method

  • STEP 1
    Preheat oven to 180C. Grease the side and line the bottom of a 23cm loose bottomed cake tin. Crush the biscuits in a food processor or in a large bowl with a rolling pin. Add the melted butter and combine the ingredients. Press firmly into the base of the cake tin and place in the refrigerator.
  • STEP 2
    In a clean large bowl beat the egg yolks with 110g/4oz of the caster sugar until pale and fluffy. Add the soft cheese and beat until smooth. Gradually fold in the lightly whipped cream, lemon rind, vanilla essence and cornflour.
  • STEP 3
    In a separate large bowl whisk the egg whites until they form stiff peaks then gradually whisk in the remaining caster sugar one tablespoon at a time until the mixture is smooth and glossy. Carefully fold into the cheese mixture using a large metal spoon.
  • STEP 4
    Spoon the mixture on top of the biscuit base and bake for 1 hour - 1 hour 10 minutes until golden and just set - it should still wobble slightly. Turn the heat off and leave it in the oven for two hours to cool. Remove carefully from tin and place on a serving plate in the refrigerator. Dust with icing sugar to serve.
  • STEP 5
    Tip: The cheesecake top has a tendency to crack. Although this does not affect the taste, if you want to avoid cracks bake in a water bath. Before placing in the oven stand the cheesecake in wide foil (to protect the cheesecake from water seeping into the cake tin) in a roasting tin and pour in hot water to about halfway up the cake tin. If you use a the water bath method, during the 2 hour cooling period in the switched off oven, leave the oven door open a crack.
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