Baked cheesecake recipes
Ingredients
- 75g salted. roasted cashews
- 50g dark muscovado sugar
- 125g plain flour
- ¼ tsp salt
- 1/8 tsp Ground Cinnamon
- 1/8 tsp ground ginger
- 75g unsalted butter melted
- 1 large bramley apple. peeled. cored and cut into 1cm pieces
- 500g mascarpone cheese
- 400g cream cheese
- 125g caster sugar
- 1 vanilla pod. split lengthways. seeds only
- 142ml soured cream
- 4 large eggs
- 1/8 tsp Ground Cinnamon
- 200g toffee sauce
Method
- 1. Preheat oven to 170oC gas 3. Grind the cashews and sugar in a food processor. Add the flour, salt and spices and blend for 5 seconds. Add butter, blend until moist clumps form. Press into a 23cm springform time at least 7cm deep. Bake for 25 minutes until golden, cool while you make the filling.
- 2. Cook the apple in boiling water for 2 minutes until just tender but still holding its shape. Drain and cool. Combine the mascarpone and cream cheese, sugar, vanilla seeds, sour cream and a pinch of salt and beat together in a large bowl until smooth. Beat in the egs, 2 at a time. Transfer a third of the filling to the prepared crust. Top with the apple and dust with cinnamon, then pour in the remaining mix. Pour the toffee over the top and swirl into the mixture with a blunt knife. Bake for 1 hour. Turn off the oven and leave to cool for 2 hours. Remove from the oven and allow to cool at room temperature for 4 hours.
Jail Bird! has contributed to these popular cooking recipes:
Ingredients
- FILLING
- 100g unsalted butter
- 250g caster sugar
- 200g digestive biscuits
- 250g cream cheese (philadelphia)
- 250g ricotta cheese
- 3 eggs
- 2tbsp cornflour
- 1tsp coffee mate (optional)
- 300g sour cream
- 1 zest of orange
- 1tsp orange juice
Method
- 1 - Grease a 20cm spring form cheesecake and preheat oven to 150oC.
- 2 - To make the bicuit base, melt the butter over a low heat in a small pan. Roughly break up the biscuits before putting them in a food processor. Blitz the biscuits until they are crumbs, add 50g of the caster sugar, then pour in the butter and whizz them up until all three ingredients are combined.
- 3 - Put the biscuit base mixture into the bottom of the tin and smooth flat with the back of a spoon. Refridgerate for half an hour.
- 4 - To make the filling, in a clean food processor bowl place the cream cheese, ricotta and 200g of the caster sugar and process for a few minutes. Add the eggs one at a time and ensure that they are beaten well after each egg. Next add the cornflour, coffee mate (I know it's odd but it makes it creamier) sour cream and the orange zest and juice. Mix until well combined.
- 5 - Pour filling into the base and bake for an hour. The cooked cheesecake should be well-risen, golden brown on top and firm to touch. If it's still 'wet' bake for a little longer.
- 6 - Once cooked, turn off the oven and allow to cool in the oven with the oven door left open. When completely cooled, keep in the fridge until you're ready to serve.
Darcy has contributed to these popular cooking recipes:
Ingredients
- 250g digestive biscuits
- 150g butter
- 6 egg whites
- 225g castor sugar
- 2tbs cornflour
- 3tbs sugar
- 750g Full fat soft cream cheese
- 6 egg yolks
- 2ts vanilla extract
- 150ml double cream
- 150ml sour cream
- 1ts salt
- 1 lemon zest grated
Method
- 1 Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.
- 2 Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).
- 3 Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
- 4 Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
- 5 Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours.
1 Comments
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Add commentKimmyhutch Sat Oct 30 2010 • Reply
I might have done something wrong with this recipe, but I followed it to the letter and had a few problems.My mixture become quite liquid, so subsequently the apples sank to the bottom, and I couldn't add the toffee sauce because it would have sunk too, also the mixture started leaking out the bottom of the springform tin!! I'd used all the cheese I had so I couldn't make the mixture any thicker, I'd suggest leaving out the sour cream as I think that was what ruined mine.