Baked cheesecake

Recipe from: 11 April 2013
cheesecake

Ingredients 14
Servings 12
Time 00:20

Ingredients

  • For the base:
  • 17
    cream crackers - finely crushed
  • 60
    ml
    butter
  • For the topping:
  • 2
    cup
    cream cheese
  • 2
    tsp
    vanilla essence
  • 185
    ml
    sugar
  • 1
    lemon peel - grated
  • 2
    extra large eggs
  • 2
    Tbs
    cornflour (Maizena)
  • 3
    Tbs
    cake flour
  • 3
    ml
    salt
  • 1
    cup
    cream
  • 125
    ml
    plain yoghurt, or sour cream (thick)
 

Method

00:30
 
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.
 
 

Read more on: recipe  |  desserts  |  cakes  |  dairy  |  eggs  |  baking
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.