Baked cheesecake

12 servings Prep: 20 mins, Cooking: 30 mins
Rate this recipe
Smooth, creamy and not too sweet.

By Food24 April 11 2013
1
SHARES
4.5k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

For the base:
17 cream crackers — crumbled
60 ml butter
For the topping:
2 cup cream cheese
2 tsp vanilla — essence
185 ml sugar
1 lemon — zest only
2 eggs — extra-large
2 Tbs cornflour
3 Tbs flour — cake
3 ml salt
1 cup cream
125 ml plain yoghurt — (or sour cream)
Tap for ingredients
Tap for ingredients

Method:

Butter a 20cm spring-form tin and line base with a double layer of baking paper (cut slightly smaller than the tin to prevent edges from curling into the mixture.)

Combine crust ingredients and press evenly into base of tin with the back of a spoon. Preheat oven to 140°C.

Fill a large roasting pan 1/3 of the way up with hot tap water. Place springform tin on a large piece of foil and mould foil around tin to prevent water seeping into the base.

Beat cream cheese in a large mixing bowl until smooth. Add vanilla, sugar and grated lemon peel and mix well.

Separate 1 egg. Add white to the mixture and beat well. Add yolk. Beat well again. Repeat with second egg.

Sift cornflour, cake flour and salt over the mixture and mix briefly to blend.

In another bowl, beat cream to same consistency as yoghurt.

Using a spatula, fold yoghurt and cream into the cream cheese mixture.

Pour and scrape mixture over crust in foil-covered tin and place in pan of warm water. Bake at 140ºC for exactly 40 minutes.

Increase heat to 180ºC and bake for 12 minutes more. The cake should be puffy and golden on top, set around the edges but still slightly ‘wobbly’ in the middle.

Turn oven off, open door a few centimetres and leave cake to cool in the warm oven for another 30 minutes.

Remove from oven and allow to cool for a further hour. When cake has cooled, run a thin knife blade between cake and tin.

Gently ease away the sides of the springform tin and turn cake onto a cooling rack covered with a cloth (to prevent marking)

Peel off greaseproof paper, place a serving plate over the base of the cake and turn it over again onto the plate.

Refrigerate for a few hours to firm. Dust with icing sugar and serve.

Baking & Cooking is all taken care of this week with Pick n Pay, have a look at this week’s specials.

This recipe is sponsored
by 
Pick n Pay and was created by Fresh Living magazine.


 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.