Classic Baked Cheesecake
Gorgeously rich dessert
- For the Sponge Base
- 3 Eggs
- 75g (3 oz) Caster Sugar
- 75g (3 oz) Plain Flour
- 25g (1 oz) Unsalted Butter
- For the Cheesecake
- 225g (8 oz) Caster Sugar
- 3 tbsp Cornflour
- 700g (1½ lbs) Cream Cheese
- 2 Eggs
- Seeds of 1 Vanilla Pod
- 300ml (½ pt) Whipping Cream
- Icing Sugar for Dusting
Level of difficulty Average
Preparation time 35mins
Cooking time 80mins
Cost Average budget
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Grease a 23cm (9 inch) loose based tin and dust lightly with flour.
Whisk the eggs and sugar in a bowl over a pan of hot water until light and the mixture has trebled in volume.
Take off the heat and whisk until cool and ribbion like trails from the whisk hold their shape for at least 5 seconds.
Fold a little flour into the mixture with a metal spoon, then add a little melted butter.
Repeat folding in the flour and butter alternately until combined.
pour into the tin and bake for 30 minutes until a skewer comes out cleanly from the centre of the sponge.
Cool for 10 minutes then turn out on to a wire cooling rack.
Trim the sponge horizontally to make a 5mm (¼ inch) slice and line the base of the tin.
Mix the sugar and cornflour together and beat them into the cream cheese until well combined and smooth.
Beat in the eggs and the vanilla seeds. Slowly pour in the whipping cream beating constantly to give a thick, creamy consistency.
Pour the mixture over the sponge and place it in the centre of the oven with a baking tray part-filled with warm water on the shelf below.
Bake for 50-55 minutes until golden and just set. Leave in the cooling oven for 15 minutes.
Dust with icing sugar.
Save any left over sponge to make a trifle or tiramisu.
If preferred you can have a biscuit base, just mix 200g (7 oz) of digestive biscuit crumbs with 125g (4 oz) melted butter and allow to set before adding filling.
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