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Baked Cheesecake

Baked Cheesecake

This wonderfully rich cheese cake is equally good made with fresh fruits of the season or a handful of frozen berries. Why not try with some blackberries left over from jam making. An impressive pudding for dinner parties.

Preparation Time 20 minutes
Baking Time 30 minutes
Portions 8-10
Skill Level Easy
Average Rating 5 stars
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Baked Cheesecake Ingredients

650 grams full fat cream cheese
175 grams Digestive biscuits
75 grams Butter Melted
175 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
100 ml Double Cream
3 Happy Eggs Large sized, beaten Happy Eggs
1 tsp Pure Vanilla Extract Blend (Nielsen-Massey) Pure Vanilla Extract Blend (Nielsen-Massey)
2 tsp Orange Zest Finely grated
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Additional Ingredients

300 grams Raspberries
3 tbsp Golden Granulated Sugar (Billington's) Golden Granulated Sugar (Billington's)
 

This recipe uses

How to make Baked Cheesecake

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  1. Remove the soft cheese from the fridge 30 minutes before cooking to allow it to get to room temperature.
  2. Preheat the oven to 150C, fan 140C, gas 2.
  3. Crush the biscuits to fine crumbs either by whizzing in a food processor or put them into a polythene bag and bashing them with a rolling pin. method tip
  4. Transfer to a bowl and stir in the melted butter. Spoon this mixture into the base of a 20cm (8in) springform tin, pressing the biscuit well into the base.
  5. Spoon the soft cheese into a large bowl and beat well to soften it. Add the Billington’s golden caster sugar, double cream, eggs, vanilla extract and orange zest.
  6. Mix well until all the ingredients are evenly combined. Pour this mixture over the top of the biscuit base.
  7. Bake in the oven for 30 minutes then turn off the heat and allow to finish cooking in the heat of the oven. (The cheesecake will still be quite wobbly at this stage). method tip
  8. Carefully remove from the oven and chill overnight or at least 4 hours.
  9. To make the raspberry sauce, tip the frozen berries straight into a saucepan and sprinkle over the Billington’s golden granulated sugar.
  10. Stir well over a high heat until the fruit has softened and the juices are beginning to bubble. Remove from the heat then push through a sieve to remove the seeds catching the juice in a bowl.
  11. Allow to cool then have a taste as you may need to add more sugar. The sauce should be tangy but not over sweet or too sour.
  12. To serve, cut the cheesecake into wedges and drizzle over a little of the sauce.
  13. Tip: You could also serve the cheesecake topped with double cream whipped so it just holds it shape then spoon the sauce on to the plate.
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Reviews

Read all reviews (4) | Average rating: 5 stars

"really easy and very tastey"

01-05-2010 | Author: sandrawooller | 5 stars

"this recipe is AMAZING i made it for my friends, they LOVED it. it's the best cheesecake ever "

10-01-2010 | Author: cooking crazy | 5 stars

"I made this for my family and it went down a storm, only trouble is that they will not eat a shop brought one. Excellent easy to make tastes great."

29-05-2010 | Author: alyson | 5 stars

"so great, i can't wait to make it."

26-07-2011 | Author: jennifer527725 | 5 stars

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