Baked cheesecake recipe.
There are only a few ingredients needed and it only takes 35 minutes to bake.
Chef makes a biscuit crust infused with a little lemon zest which tastes wonderful in combination with the creamy cheese cake centre.
This is a basic baked cheesecake recipe and you can top the cheesecake with any fruit or topping of your choice.
Ingredients for baked cheesecake
350g Cream cheese
100g White sugar
1/2 tsp Vanilla essence
2 medium Eggs
For the cheesecake crust
150g Digestive biscuits
1oz Brown sugar
65g Butter
1 tsp Lemon lemon zest (very fine grated)
Picture of all the cheesecake crust ingredients.
How to make a baked cheesecake
Blend the biscuits into crumbs and place into a mixing bowl.
Melt the butter and pour it into the biscuit crumbs with the brown sugar and zest.
Mix well, take a bottomless cake tin and press the biscuit mixture into the tin.
Blend the biscuits into crumbs and place into a mixing bowl.
Melt the butter and pour it into the biscuit crumbs with the brown sugar and zest.
Mix well, take a bottomless cake tin and press the biscuit mixture into the tin.
When pressing the crumbs into the tin work the crumbs up the sides of the tin a little.
Beat the eggs well in a small bowl.
Place the cream cheese, sugar, vanilla and beaten eggs into a large bowl.
Whisk or mix until smooth, the mixture will be loose in consistency.
Place the cream cheese, sugar, vanilla and beaten eggs into a large bowl.
Whisk or mix until smooth, the mixture will be loose in consistency.
Pour the cheesecake mixture into the centre of the bread crumbs.
Place into a hot oven at gas mark 4 for 35 minutes or until set in the centre.
Once cooked leave to cool in the tin for a while then place into the fridge.
Do not put the cheese cake in the oven until it has cooled down.
Do not put the cheese cake in the oven until it has cooled down.
The cheese cake is best left over night to completely set.
Top the cheese cake with fresh or tinned fruit, you can even dust with vanilla powdered sugar.
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