Saturday, 27 April 2013

Classic Baked Cheesecake

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This baked Cheesecake is surprisingly easy to make and delicious served with a dollop of cream. This cheesecake is prefect made the day before serving as it tastes best when very well chilled.

250grams shortbread or ginger biscuits
100grams butter melted
500grams cream cheese
225grams sour cream
4 large eggs
1 cup of caster sugar
Finely grated zest of 1 lemon and 1 orange
Lemon slices and icing sugar to decorate

Step 1
Lightly grease and line the base of a spring form tin. To make the base, place the biscuits in a food processor and process until finely crumbled. Add the melted butter and mix to combine. Press evenly over the base of the tin and refrigerate until required.

Step 2
Preheat the oven to 140c To make the filling, place the cream cheese in large bowl and mix with an electric mixer until softened, scraping down the sides of the bowl a few times to ensure all the cheese is softened.
Step 3
Add the sour cream, eggs, caster sugar and zest and beat until smooth,  scraping down the bowl several times in between mixing.

Step 4
Pour the filling over the biscuit base and bake for 1- 1  1/4  or until the topping is lightly golden and just firm to touched ( expect a little cracking on the surface). Cool completely before removing it from the tin . Chill before serving.  Decorate with a slice of lemon and dust it with icing sugar