Baked Cheesecake

Baked Cheesecake
 
This is a pastry chef recipe.  I’ve made this with my quick feta for the cream cheese and it works well. 
 
Last open day it was a huge hit.  If you love baked cheese cakes you’ve got to give it a shot. 
 
 
 
 
 
 
Baked Cheesecake
 
Baked Cheesecake Degree of Difficulty: Easy Servings: 16 Yield: 2 cakes
Author:
Serves: 2
Ingredients
  • Filling
  • 142 g unsalted butter
  • 107 g icing sugar
  • 3 egg yolks
  • 4 whole eggs
  • 142 g castor sugar
  • 1,142 g cream cheese
  • 285 g milk
  • 42 g cornflour
  • 2 lemon rind chopped
  • 80 g sultanas
  • 100 g flaked almonds
  • Shortcrust base
  • 200 g Unsalted butter
  • 100 g caster sugar
  • 50 g egg (1 x 55g egg)
  • 300 g Plain flour
  • pinch of salt
Method
  1. Cream the butter and sugar lightly, using the paddle attachment. All the egg and continue creaming until absorbed.
  2. Carefully fold in the flour and salt, mixing only until combined. The dough will be very sticky, and more like a biscuit paste. wrap in plastic and chill prior to use.
  3. Cut the chilled dough into manageable sized pieces, knead lightly first to soften, then roll out using dusting flour.
  4. Preheat the oven to 200c
  5. Filling
  6. Whisk softened butter and sifted icing sugar together till light and creamy. Add lemon rind. In a separate bowl, mix together the egg yolk, whole eggs and caster sugar, Slowly add to butter mix taking care not to curdle.
  7. In a fresh bowl with a flat beater soften the cream cheese insuring the mix is lump free, mix in the milk. The mixture should remain smooth. Change to a whisk and aerate. Slowly add in butter mix. Scrape down the bowl and mix till the mixture is smooth. Fold in the cornflour.
  8. Line a 15cm cake ring with a silicone paper (bottom and sides). roll the shortcrust to ¾ mm thick and cut a bas to fit the tin. Roll a thin sausage from the left over shortcrust and flatten around the side of the base. Par bake till it is light brown. Sprinkle with sultanas. Pour cheese filling into tins.
  9. Reduce oven to 180c. Bake till set approx. 45 mins. Over baking will cause filling to crack. Filling when set will be 85c inside.
Chef Notes
This will make 2 cheese cakes, so halve it if you just want the one.
 
 

Author: Bec

Chef/Patissier

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