Recipe for easy peasy Baked Cheesecake – a rich and delicious dessert treat
150g tennis biscuits, crushed
50 g sugar
50 g butter, melted
1.250 kg smooth cream cheese (5 tubs)
350 g caster sugar
5 whole eggs
2 egg yolks
20 g flour
1 vanilla pod
Mix together the biscuit crumbs and the sugar
Mix in the butter until well blended.
Press this mixture into a well-greased baking tin.
Spoon all the cream cheese into the bowl of your electric mixer.
Using the mixer on a medium setting, slowly add the sugar about a quarter cup at a time, beating continuously until smooth.
Turning down the speed to avoid splashing, add the whole eggs and the egg yolks one at a time.
Beat in the flour.
Slice the vanilla pod and use the back of a teaspoon or a small knife to scrape out the seeds and stir these into the mixture.
Fill the cake tin with the mixture.
Bake in a preheated oven at 120°C for 10 minutes.
Reduce the heat to 100°C for a further 1 hour.
Remove from the oven and allow to cool completely. The cake should feel set towards the outside of the pan but should still appear a little wobbly in the very center. That is just how you want it.
Remove from the tin and for easy slicing use a knife warmed in hot water.
Please rate this recipe
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor