Baked Cheesecake

Name: Baked Cheesecake
Yield: 8 servings
Cuisine: British
Ingredients: 150 g digestive ir ginger nut biscuits; 75 g butter; 900 g good quality cream cheese; 250 g caster sugar; Zest of 1 lemon; 1 tsp lemon juice; 200 ml soured cream; 3 tbsp plain flour; 3 large eggs plus 1 egg yoke; 2 tsp vanilla extract

Mrs T @MrsT

London

This decadent dessert is my favourite and one I like to make occaisionally despite following a Whole 30 health plan... but it's soooooo worth it and so easy to make. You just need lots of patience!

Mrs T @MrsT

London

This decadent dessert is my favourite and one I like to make occaisionally despite following a Whole 30 health plan... but it's soooooo worth it and so easy to make. You just need lots of patience!

Saved

Ingredients

8 servings

150 gdigestive ir ginger nut biscuits
75 gbutter
900 ggood quality cream cheese
250 gcaster sugar
Zest of 1 lemon
1 tsplemon juice
200 mlsoured cream
3 tbspplain flour
3large eggs plus 1 egg yoke
2 tspvanilla extract

Saved

Steps

1

Grease and line the base of your 23cm springform cake tin and preheat the oven to 180c
2

Crush the biscuits in a plastic bag to form fine crumbs using a rolling pin until
3

Melt the butter on a medium heat and add the biscuit crumbs. Stir to combine and then pour into the base of the tin and spread evenly.
4

Bake in the oven for 10 mins until golden. Remove and leave to cool.
5

Turn up the oven to 200°C
6

In a large bowl beat the cream cheese until softened before adding the sugar. Beat until smooth and then add the soured cream and flour and beat again.
7

Add the lemon zest, lemon juice and vanilla extract and then gradually add the eggs, taking your time. If you're using a handheld whisk, be careful not to over whisk otherwise you'll create a mousse.
8

Pour the creamy mixture onto the biscuit base and bake for 10 mins
9

Reduce the oven temp to 110°C and bake for a further 45 mins. Gently shake the tin to see if the cheesecake wobbles
10

Turn off oven and allow to cool until the oven is cold. If it cools too quickly, the cheesecake will crack. Serve with a cookie and/or fresh berries. Enjoy!