BAKING KIT
Classic Baked Cheesecake
serves 2-4 | chill for 2 hours
A velvety texture and subtly sweet taste, this beautiful baked cheesecake has it all!
Allergens
Utensils
Tags
Ingredients
Biscuit Crumb
125 grams
Sugar
37.5 grams
Cornflour
5 grams
Creme Fraiche
110 grams
Cream Cheese
100 grams
Butter
2 tbsp
Egg
1 unit(s)
Water
to taste
Preparation
1
- Preheat your oven to 150°C/130°C fan/gas mark 2.
- Bash the biscuit crumbs with a pot or rolling pin to make a finer crumb.
- Place a pot over medium heat with 2 tbsp butter.
- Once melted remove the pot from the heat and stir through the biscuit crumb.
- Press the crumbs in the bottom of a lined oven dish (approx 15x20cm) to form a smooth base. Chill in the fridge while you make the cheesecake filling.
2
- In a bowl, combine the sugar and cream cheese.
- Slowly add 1 egg and 5g cornflour. Mix well to avoid any lumps. Stir through the creme fraiche.
- Pour the filling over the chilled biscuit base and pop onto a baking tray.
- Add water to the base of the baking tray so it surrounds the oven dish (it should cover 1cm of the outside of the dish).
- Bake the on the middle shelf of the oven until just firm when shaken, 40-45 mins.
3
- Remove the cheesecake from the oven and set aside to cool for 15 mins.
- Transfer the cooled cheesecake to the fridge and chill for 2 hrs.
- Once set, remove the cheesecake from the oven dish.
- Slice into even pieces and serve.
Nutrition per serving
3098
kJ
Energy (kJ)
741
kcal
Energy (kcal)
46.3
g
Fat
26.7
g
of which saturates
70
g
Carbohydrate
22.1
g
of which sugars
0.8
g
Dietary Fiber
11
g
Protein
0
mg
Cholesterol
1.12
g
Salt
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