Baked Cheesecake
By Nayeema-A
0 Picture
Ingredients
- 150g/5½oz butter
- melted
- plus extra for greasing
- 300g/10½oz digestive biscuits
- crushed
- 1 vanilla pod
- seeds scraped out
- 1 lemon
- zest and juice
- 200g/7oz caster sugar
- 50g/1¾oz cornflour
- 850g/1lb 4oz full-fat cream cheese
- 375ml/13fl oz double cream
- 4 large free-range eggs
Details
servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 120mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 180C/350F/Gas 4.
Put baking parchment on a 23 cm/9 in cake tin
Step 2
Crush the digestive biscuits and melt the butter in a medium saucepan
Step 3
Mix the butter with the biscuits
Step 4
Tip into the prepared tin and press the crumbs down firmly and evenly to form a bottom crust.
Bake for 10 minutes, then set aside to cool completely.
Step 5
Place the vanilla seeds, lemon zest and juice, caster sugar, cornflour, cream cheese and cream in a large glass bowl and whisk together.
Step 6
Add the eggs continually whisking until the mixture is smooth
Step 7
Pour onto the baked base and make sure it is even.
Wrap the outside of the tin in if you are concerned about the tin’s water-tightness.
Step 8
Place the cake into a bigger baking tray containing 2cm/1in hot water.
Step 9
Bake in the oven for 1½ hours or until the cheesecake is golden-brown and just set.
Step 10
Leave in the oven for at least 2 hour or overnight
Get everything ready before hand and don't measure everything at the points your need them.
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