I promised you a baked cheesecake recipe, so here it is.
Yes, it tastes as good as it looks! It’s easy to make.
It takes a little engagement and a little time, but this is what you get for your effort!
Before you start to bake make sure you have the time to make this cake:
- preparation time: 20 mins
- baking time: 1h 15mins
- inside oven rest time: 2 hours
- refrigerator time: 4 hours
once in the oven, the oven door must remain closed for 3h 15mins.
Preheat oven to 160c (140c fan forced).
Ing.
1 x 250g packet Arnotts Marie Biscuits
180g unsalted Butter
2 x 250g Philadelphia Cream Cheese (at room temp.)
200g Sour Cream (not light Sour Cream)
1 cup Caster Sugar
½ teaspoon Vanilla Essence
½ teaspoon of grated fresh Lemon Rind
1 tablespoons of fresh Lemon Juice
2 tablespoon Plain Flour
4 Eggs
Icing Sugar to dust
Blueberries or Raspberries to garnish
Preheat oven to 160c (140c fan forced).
Crush your Arnott’s Marie biscuits. I use a rolling pin with five or six biscuits at a time inside a zip-lock plastic bag to crush the biscuits.
Line a 20cm cake baking tin with baking paper.
Melt the butter over a low flame in a small saucepan. When melted, pour the butter over the crushed biscuits, in a bowl, and stir with a wooden spoon until consistent. Now line the base and the sides of your baking tin with the crushed biscuits. I use a drinking glass to press and mold the base. Most recipes now tell you to put the base into the refrigerator for 30 mins. I never do, never have, never will!
Using an electric mixer, if you have one, mix the Philadelphia Cream Cheese, the caster sugar, the vanilla essence, the lemon rind, lemon juice and two tablespoons of plain flour. Mix gently.
Whilst mixing, introduce your four eggs, one at a time. Use a low mixing setting so the eggs don’t fluff too much.
When all is well mixed, remove the bowl from the mixer and fold the sour cream manually into the mix using a spatula. Don’t lick the spatula! Raw eggs…
Now pour the lot into the biscuit base.
Place into your preheated oven for 1h 15mins. Don’t open the oven door! Once the 1h 15mins is reached, turn off the oven and leave inside the heated oven for two hours. Again, don’t open the door. Opening the door makes the cheesecake crack!
Once the two hour time is over, remove your cheesecake, place into a refrigerator for four hours (or as I say, overnight).
Decorate however you like. Blueberries and raspberries with a light dusting of icing sugar is good enough for me.
Serve at room temperature with lashings of freshly whipped thickened cream!
Enjoy!
