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Baked Cheesecake

Posted on: October 18, 2017     |     0 comments

This recipe produces and incredibly smooth, delicious cheesecake. You can tweak it by adding flavourings such as citrus zest, coffee or liquors to alter the taste. This uses a base with ground, shop bought biscuits to save preparation time.



1050g Philidelphia Cream Cheese

225g Marscapone

300g Caster Sugar

2 Vanilla Pods (split & seeded, outer pod discarded)

3 Whole Eggs

12 Egg Yolks


Biscuit Base

1 300g pack Digestive Biscuits

120g Unsalted Butter


Grind the biscuits down to fine crumbs. 

Line the bottom of an open metal cake ring with 2 layers of aluminium foil. Fold this up so it is tight and leak-proof. If using a springform tin, ignore this step.

Melt the butter & mix with the biscuit crumbs. Press this into the lined tin, covering the base evenly, though more could be distributed round the side of the tin. Set this in the fridge on a flat baking tray.

Mix the cheeses together until smooth, removing any lumps in the mixing process. Add the remaining ingredients and beat until smooth.

Preheat the over to 120 degrees.

Pour the mix into the cake tin, burst any bubbles on the surface with a fork.

Bake in the oven at 120 degrees until set.

Store in the fridge.

When serving, you may want to remove the off colour layer on top and smooth the remaining product with a warm palette knife but this is not essential.

If flavouring with citrus zest, roughly 2 oranges will yeild a good taste, 4 lemons and 6 limes. When using liquor, do not add more than 100ml as it will alter the consistency too much and may not set.

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