BAKED CHEESECAKE Abundant Food Co
The Best Baked Cheesecake Ever!
This Baked Cheesecake recipe has got to be in my Top 10 Cake Recipes (I plan to blog about these soon). It’s the one hubby requests for his Birthday Cake. It’s my dads & my youngest sons favorite cake too. It was also my best seller when I was wholesaling cakes & biscuits to local cafes.
The beauty of this cheesecake is that it keeps really well, it’s quite light meaning you can have a bigger slice & not regret it. The almond meal in the crust gives it a sweet nutty taste that adds a subtle difference & i think this adds to the lightness too. You can swap out the almond meal for 75gm of sweet biscuits if you like.
To serve the cheesecake I just add fresh berries & a dollop of pure cream. I don’t think it needs anything extra.
Baked Cheesecake
Ingredients
Base
- 125 gram Plain sweet biscuits
- 0.66666666666667 cup Almond meal
- 60 gram Butter, melted
Filling
- 1.5 tbsp Cornflour
- 1.5 tbsp Cold water
- 330 gram Cream cheese, softened
- 500 gram Fresh ricotta cheese
- 4 eggs (60gm)
- 1.3333333333333 cup Castor sugar
- 1 tbsp Lemon rind, finely grated.
- 0.25 cup Lemon juice
Instructions
- Pre-heat the oven to 150C (300F)
- Grease a 22cm (9 in) springform tin & line the base with baking paper.
- Melt butter.
- Break the biscuits up into small pieces & place into a food processor, process until crushed.
- Add the almond meal & the melted butter to the processor & process until combined.
- Press the biscuit mix onto the base of the springform tin & refrigerate.
- Process the cream cheese & sugar in the food processor until smooth.
- Mix the corn flour & water together to make a paste.
- Add the cornflour paste, eggs, lemon juice, lemon rind & ricotta to the processor & process until smooth.
- Pour the cheese mixture into the prepared springform tin, place on a baking tray & bake for 1 hr 10 minutes or until set.
- Let it cool, then refrigerate over night.
- Serve with fresh berries & a dollop of cream.
- NOTE: Your cheesecake is set when the edges are slightly brown, there is a skin across the top & the center wobbles like jelly. The best way to cool your cheesecake so it doesn't crack is to let it cool in the oven over night with the door slightly ajar(place a wooden spoon in to the top of the door to wedge it open).
