Dessert
Cheesecake
DessertOrigin: United States
Baked cheesecake of cream cheese, eggs, cream and sweetener.
Prep
25 min
Cook
50 min
Total time
1 hr 15 min
Portions
10
Total weight
893 g
Per portion
89.3 g
Ingredients
- Cream Cheese500 g
- Egg100 g
- Cream150 ml
- Cane Sugar120 g
- Vanilla3 g
- Flour20 g
Method
Prepare tin and oven
- Heat the oven to 160°C (140°C fan).
- Line the base of a 20–23 cm springform tin.
Make the filling
- Beat the soft cream cheese until smooth.
- Mix in the sugar, then the eggs one at a time.
- Fold in the cream, flour and vanilla — avoid beating in too much air so the surface stays even.
Bake
- Pour into the tin and level the top.
- Bake 45–55 minutes until the edges are set and the centre still has a slight wobble.
Cool and chill
- Turn off the oven, crack the door, and cool the cheesecake inside for 30 minutes to reduce cracking.
- Cool fully at room temperature, then chill at least 4 hours before unmoulding and slicing.
Serving
Chill thoroughly (at least 4 hours, ideally overnight); serve plain or with fruit.
Storage
Refrigerate up to 4 days. Freezes well in slices.