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

How to
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.

Refrigerate overnight.

Remove from the tin and for easy slicing use a knife warmed in hot water.

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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor