Thursday, 15 May 2014

Baked Cheesecake recipe

Baked Cheesecake                                                                                                         


For the Base
50g self-raising flour
¼ teaspoon baking powder
50g salted butter, softened
50g caster sugar
1 egg

For the Filling
4 eggs, separated
225g caster sugar
450g full-fat cream cheese
40g plain flour, sifted
1 lemon
150ml crème fraiche
75g sultanas

You will need a 20 cm (8 inch) plain-edged flan ring with a loose base, greased and lined with greaseproof paper to be 2.5cm above the top of the flan ring, plus a baking tray for cooking the base.


  1. Pre-heat the oven to 170°C or Gas Mark 3.
  2. Grease and line a 20 cm (8 inch) plain-edged flan ring with a loose base.
  3. Grease and line a baking tray.
Make the base
  1. Sift the self-raising flour and baking powder in a bowl. 
  2. Add the butter and 50g sugar and 1 whole egg. 
  3. Beat well and spread over the base of the tin.
Make the filling
  1. Carefully, separate the remaining four eggs. 
  2. Zest and juice the lemon.
  3. Whisk the egg yolks with the remaining sugar until light, thick and creamy. 
  4. In another bowl, beat the cream cheese until soft. 
  5. Add the whisked egg mixture and mix until smooth.
  6. Fold in the plain flour, lemon zest, juice, crème fraiche and sultanas.
  7. Whisk the egg whites in a bowl until stiff; fold into the cheese mixture.
  1. Pour the mixture over the base and place on a baking tray in the lower half of the oven.
  2. Bake for 1 hour, by which time the cheesecake will be barely coloured; it should be just set firm on the outside but still quite wobbly in the centre.
  3. Remove from the oven and allow to cool before placing in the fridge for several hours to firm up.
  4. Carefully unmould the cheesecake and serve with a fruit coulis.

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