Monday, 22 April 2019

Simple Baked Cheesecake









This makes one relatively small cheesecake. Perfect for when you're home alone.


Simple Baked Cheesecake
slightly adapted from here

For the Base:
6 Digestives
35g unsalted butter, melted
Seas salt, to taste

For the Filling:
125g sour cream
250g cream cheese, room temperature
1 egg
50g brown sugar
50g caster sugar
100ml cream
1 teaspoon vanilla extract
2 tablespoons cornflour

Make the Base:
Line 10 x 20cm loaf pan with baking paper. Set aside.

Process the biscuits in a food processor until you have a fine crumb. Add the melted butter and a pinch of salt and pulse to mix. Press the mixture into the base of the prepared pan. Refrigerate for 30 minutes.

Heat the oven to 160C.

Make the Filling:
In a bowl, mix together the sour cream and cream cheese until smooth. Stir in the egg and sugars, then add the cream and vanilla. Once combined, stir in the cornflour. Allow the mixture drain through a fine sieve (don't force the mixture through the sieve or you'll get lumps). Pour the filling mixture over the biscuit base. Tap the pan on the bench a few times to remove air bubbles.

Bake in a water bath by placing the pan in a larger baking tray, and pour boiling water halfway up the sides of the pan. Bake for 1¼ hours, or until the top is well browned. Turn the oven off, keeping the door closed, and leave the cheesecake undisturbed for about 3 hours. After 3 hours remove from the oven and allow to chill in the refrigerator overnight before cutting into bars.

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