Classic Baked Cheese Cake Recipe

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A slice of classic baked cheesecake

Ingredients

Cheese Cake Base

  • 120 g of plain flour
  • 60 g of self-raising flour
  • 55 g of soft brown sugar
  • ˝ tsp of lemon rind
  • 80 g of butter (diced)
  • 1 whole egg

    • Cream Cheese Filling

    A

  • 2 tbsps of lemon juice (mixed with 300 ml of fresh whipping cream, stand for 10 minutes to become sour cream)
  • 600 g of cream cheese (at room temperature)
  • 100 g of butter (softened)
  • ˝ tsp of vanilla essence
  • 70 g of caster sugar
  • 2 tsps of lemon rind
  • 30 g of corn flour
  • 2 whole eggs
  • 2 egg yolks

    • B

  • 60 g of caster sugar
  • 2 egg whites

    • Directions

    Cheese Cake Base Preparation

    1. Preheat oven at 180°C.
    2. Lightly brush a 9" loose base cake tin with corn oil.
    3. Place all dry ingredients in a mixing bowl.
    4. Add in butter and beat at low speed until mixture resembles breadcrumbs.
    5. Add in egg and beat until mixture binds.
    6. Press mixture into tin and prick holes with a fork.
    7. Bake for 20-25 minutes.

    Cream Cheese Filling A Preparation

    1. Reduce oven temperature to 150°C.
    2. Place cheese, butter, vanilla and sugar in a mixing bowl.
    3. Beat until creamy.
    4. Add in rind, corn flour and eggs and beat until just combined.
    5. Add in sour cream. Leave aside.

    Cream Cheese Filling B Preparation

    1. In another mixing bowl, whisk filling B at high speed until stiff (70%).

    The rest of the Preparation

    1. Fold mixtures from filing A and filling B together lightly with a hand whisk.
    2. Pour into prepared base from steps in cheese cake base preparation.
    3. Place tin in steam bath and bake for 2 hours.
    4. Take out from oven and immediately run a sharp knife along sides of cake.
    5. Let cake cook at room temperature before placing in the fridge.
    6. Brush some glazing on cake if desire.

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