BAKED CHEESECAKE RECIPE - BBC GOOD FOOD
This authentic creamy dessert will add a taste of New York to any dining table. Our American-style baked cheesecake recipe makes an easy family dessert.
Provided by Good Food team
Categories Dessert, Dinner
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 12
Number Of Ingredients 14
Steps:
- Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.
- Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
- For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
- Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
- For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
- With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
- Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
- Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.
- Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.
- Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
- Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
- Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
- Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
Nutrition Facts : Calories 549 calories, FatContent 41 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 1 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.04 milligram of sodium
EASY VANILLA CHEESECAKE RECIPE - OLIVE MAGAZINE RECIPES ...
Sometimes, simple really is best. Keep it classic with this perfect cheesecake, flavoured only with vanilla extract and lemon zest
Provided by Janine Ratcliffe
Categories Dessert
Total Time 30 minutes
Yield Serves 10
Number Of Ingredients 7
Steps:
- Put the butter in a large pan and heat until it melts, then keep cooking until it turns golden brown and smells nutty.
- Put the biscuits in a food processor and whizz until crumbs. Tip into the melted butter and stir to combine.
- Take a 20cm springform tin and flip the base so the bevelled side is uppermost – this will help when releasing the cheesecake later. Tip in the biscuit mix and pack down, using the back of a spoon to smooth it. Chill in the fridge while you do the next step.
- Put the soft cheese, icing sugar and vanilla in a bowl and beat briefly with electric beaters to loosen. Add the double cream, a quarter at a time, allowing the mixture to thicken as you beat – it should be thick enough by the end that you have to shake a spoon to release it. Beat in the lemon zest, then scrape on top of the biscuit base and smooth out. Chill in the fridge overnight, then slice and serve.
Nutrition Facts : Calories 528 calories, FatContent 44.2 grams fat, SaturatedFatContent 26.7 grams saturated fat, CarbohydrateContent 25.7 grams carbohydrates, SugarContent 14.2 grams sugar, FiberContent 1 grams fiber, ProteinContent 5.8 grams protein, SodiumContent 1 milligram of sodium
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BAKED CHEESECAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Dessert, Dinner
Cuisine American
Calories 549 calories per serving
- Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
EASY VANILLA CHEESECAKE RECIPE - OLIVE MAGAZINE RECIPES ...
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Total Time 30 minutes
Category Dessert
Calories 528 calories per serving
- Put the soft cheese, icing sugar and vanilla in a bowl and beat briefly with electric beaters to loosen. Add the double cream, a quarter at a time, allowing the mixture to thicken as you beat – it should be thick enough by the end that you have to shake a spoon to release it. Beat in the lemon zest, then scrape on top of the biscuit base and smooth out. Chill in the fridge overnight, then slice and serve.
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