- Skill level:medium
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For the base
- 140g 5 oz Plain white flour (we use Allinson) Plain white flour
- 1tsp 1tsp Baking powder
- 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
- 50g 1⅞ oz Butter (unsalted)
- 1 1 Egg yolk(s) (free range) medium
For the filling
The Method Enter Bake mode
Classic mode Step 1
Preheat the oven to 150°C (fan 130°C, gas mark 2) and grease and line the base of a 23cm round springform tin.
Classic mode Step 2
To make the base place the flour, baking powder, caster sugar and butter into the bowl of your mixer and beat together until you get a fine crumb consistency. Mix in the egg yolk.
Classic mode Step 3
Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand.
Classic mode Step 4
Place in the oven and bake for 20-25 minutes to set the base. Leave to cool while you make the filling.
Classic mode Step 5
Beat together the cream cheese, caster sugar and vanilla bean paste until the mixture is very smooth and thick, taking care not to over beat.
Classic mode Step 6
Add the eggs one at a time mixing after each one, you should have a smooth, creamy mixture.
Ingredients for this step
- 4 4 Egg(s) (free range) medium
Classic mode Step 7
Spoon this into the tin on top of the baked base, spread it evenly across the base.
Classic mode Step 8
Wrap the base of the tin with foil and place it in a deep baking tray then fill with water to halfway up the side of the tin. Bake for 35-40 minutes. The top of the cheesecake will still be wobbly in the centre. It’s important not to overcook it.
Classic mode Step 9
Remove from the oven and leave to cool in the tin before carefully removing, then leave to cool completely in the fridge. Serve on its own or with fresh berries.