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
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
  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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