Best-ever Baked Cheesecake

Instructions

1. Heat the oven to 180°C
2. Line the base (not the sides) of a 23cm springform cake tin by putting a square piece of parchment paper.
3. For the crust, melt 85g butter in a medium pan. Stir in the digestive biscuit crumbs and 1 tbsp caster sugar so the mixture is evenly moistened.
4. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
5. For the filling, increase the oven temperature to fan 220°C.
6. In a table top mixer fitted with the paddle attachment, beat 900g Home-made Cream Cheese at medium-low speed until creamy (about 2 minutes).
7. With the mixer on low, gradually add 200g caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
8. Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice.
9. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
10. In a separate bowl stir the 250ml carton of creme fraiche until smooth.
11. On low speed continue whisking the cheese mix and add 200ml of the measured creme fraiche (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth and light.
12. 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.
13. Bake for 10 minutes.
14. After 10 minutes reduce oven temperature to 110°C and bake for 45 minutes more. After 45 minutes, ff you gently shake the tin, the filling should have a slight wobble.
15. 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) and let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
16. For the toping, in a mixing bowl, combine the reserved soured cream with a 125ml carton of creme fraiche, 1 tbsp caster sugar and 2 tsp lemon juice.
17. When the cake is cool (after 2 hours), spread the topping over the cheesecake right to the edges.
18. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
19. 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.
20. Heat the oven to 180°C
21. Line the base (not the sides) of a 23cm springform cake tin by putting a square piece of parchment paper.
22. For the crust, melt 85g butter in a medium pan. Stir in the digestive biscuit crumbs and 1 tbsp caster sugar so the mixture is evenly moistened.
23. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
24. For the filling, increase the oven temperature to fan 220°C.
25. In a table top mixer fitted with the paddle attachment, beat 900g Home-made Cream Cheese at medium-low speed until creamy (about 2 minutes).
26. With the mixer on low, gradually add 200g caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
27. Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice.
28. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
29. In a separate bowl stir the 250ml carton of creme fraiche until smooth.
30. On low speed continue whisking the cheese mix and add 200ml of the measured creme fraiche (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth and light.
31. 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.
32. Bake for 10 minutes.
33. After 10 minutes reduce oven temperature to 110°C and bake for 45 minutes more. After 45 minutes, ff you gently shake the tin, the filling should have a slight wobble.
34. 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) and let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
35. For the toping, in a mixing bowl, combine the reserved soured cream with a 125ml carton of creme fraiche, 1 tbsp caster sugar and 2 tsp lemon juice.
36. When the cake is cool (after 2 hours), spread the topping over the cheesecake right to the edges.
37. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
38. 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.
39. Heat the oven to 180°C
40. Line the base (not the sides) of a 23cm springform cake tin by putting a square piece of parchment paper.
41. For the crust, melt 85g butter in a medium pan. Stir in the digestive biscuit crumbs and 1 tbsp caster sugar so the mixture is evenly moistened.
42. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
43. For the filling, increase the oven temperature to fan 220°C.
44. In a table top mixer fitted with the paddle attachment, beat 900g Home-made Cream Cheese at medium-low speed until creamy (about 2 minutes).
45. With the mixer on low, gradually add 200g caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
46. Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice.
47. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
48. In a separate bowl stir the 250ml carton of creme fraiche until smooth.
49. On low speed continue whisking the cheese mix and add 200ml of the measured creme fraiche (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth and light.
50. 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.
51. Bake for 10 minutes.
52. After 10 minutes reduce oven temperature to 110°C and bake for 45 minutes more. After 45 minutes, ff you gently shake the tin, the filling should have a slight wobble.
53. 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) and let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
54. For the toping, in a mixing bowl, combine the reserved soured cream with a 125ml carton of creme fraiche, 1 tbsp caster sugar and 2 tsp lemon juice.
55. When the cake is cool (after 2 hours), spread the topping over the cheesecake right to the edges.
56. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
57. 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.

• Servings : 8
• Ready in : 90 Minutes
• Course : Dessert, Snack
• Recipe Type : Baking, Cheese
• Ingredient : Cheese, Cream