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Baked cheesecake
Photo: zingyyellow, Wikimedia Commons, CC BY 2.0 (cropped)

Pastry · Recipe No. 44

Baked Cheesecake

Baked Cheesecake made with sugar paste, egg, caster sugar and cream cheese. The recipe serves 10; change the portions and units below and the amounts update.

  • Serves 10

Method

  1. Grease and line a cake tin with sugar paste.

  2. Beat egg yolks until smooth add sugar and beat until fluffy.

  3. Beat cream cheese then bit by bit add to yolks beating until smooth.

  4. Mix in cream, diluted cornflour, vanilla and lemon.

  5. Stir in raisins and gently fold in stiffly beaten egg whites.

  6. Pour into pastry lined tin.

  7. Bake in medium oven gas 5-6 approx 1 hour until nearly set.

  8. Covering loosely with foil if it browns too much.

  9. Allow to cool.

  10. Chill 4-6 hours before demoulding.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • It is best to use a springform cake tin for this recipe.
  • There is a tendency for this recipe to sink slightly in the middle! But it taste great!
  • Philly will do fine as cream cheese!!

Shopping list for 10 portions

Fruit & veg

Dairy & eggs

Baking

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Baked Cheesecake” and the original recipe card.