Baked Cheesecake
It was only when I went to work on the east coast of America, that I first discovered the delights of a baked cheesecake.
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
55
MINUTES
Ingredients
900g cream cheese
190g golden caster sugar
pinch fine sea salt
3 tbs plain flour, sieved
3 large eggs
2 tsp vanilla
zest 1 orange
1 œ tsp lemon juice
200mls sour cream
Method
Line a 9-inch round tin with parchment. I use either a loose-bottom or spring-form tin. Preheat your oven to 220ÂșC/gas mark 7.
Whisk the cream cheese until any lumps are removed and it looks creamy.
Slowly beat in the sugar, the salt and the sieved flour until combined. I use a wooden spoon or spatula.
Whisk in the eggs then the vanilla, orange zest and the lemon juice.
Beat in the sour cream until it is combined. The mixture should be smooth and light but not contain bubbles.
Pour the mixture into the prepared tin and place it in the centre of the oven. Bake for ten minutes then lower the oven temperature to 150ÂșC/gas mark 2 and bake for another 45 minutes. If there is still a wobble you can turn off the oven and allow the cake to slowly cool inside the oven. Leaving the cheesecake in the turned-off oven will allow it to cool more slowly and should therefore stop the surface from cracking.
Allow the cheesecake to cool completely in the tin before removing.
