Baked Cream Cheesecake

Baked Cream Cheesecake recipe

Baked cheesecake is easy to make and absolutely delicious

Serves 10
Preparation 30 mins plus chilling
Cooking 1¼ hrs
Per portion 351 kcals, 25g fat (14g saturated)

50g (2oz) butter, melted
150g (5oz) digestive biscuits, crushed
¼ tsp ground cinnamon
500g (1lb 2oz) full fat soft cheese
125g (41/2oz) caster sugar
3 eggs, beaten
Grated rind of 1 lemon
2 tbsp lemon juice
1½ tsp vanilla extract
150ml (1/4 pint) soured cream
Grated lemon and lime rind to decorate

1 Mix together melted butter, biscuits and cinnamon. Press into base of a greased loose-bottomed 20cm (8in) cake tin.

2 Cook at 180°C (350°F) Mark 4 for 10 minutes.

3 Beat together soft cheese and 110g (4oz) caster sugar, then gradually beat in eggs. Stir in lemon rind, lemon juice and vanilla extract.

4 Pour into cake tin and bake for 1 hour or until centre is firm to touch.

5 Remove from oven and allow cheesecake to cool.

6 Mix together remaining sugar and soured cream. Spread soured cream over cheesecake.

7 Remove from tin and chill until ready to serve. Decorate with lemon and lime rind.

Recipe taken from The Dairy Book of Home Cookery

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