Baked curd cheesecake2: Difference between revisions
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# Oil a 23cm spring-form cake tin and line the base with greaseproof paper. | # Oil a 23cm spring-form cake tin and line the base with greaseproof paper. | ||
# Preheat the oven to 160°C fan/180°C conventional. | # Preheat the oven to 160°C fan/180°C conventional. | ||
# Place the biscuits in the | # Place the biscuits in the food processor, on speed 2 to crush the biscuits into crumbs. | ||
# Melt the butter and pour onto the crushed biscuits and mix together | # Melt the butter and pour onto the crushed biscuits and mix together in the food processor. | ||
# Transfer to the prepared tin and press down over the base to form an even layer. | # Transfer to the prepared tin and press down over the base to form an even layer. | ||
# In a cleaned | # In a cleaned food processor jug, mix together the curd cheese, cornflour, vanilla essence, eggs and sugar. | ||
# Add the double cream or yogurt and mix until smooth. Pour into the tin. | # Add the double cream or yogurt and mix until smooth, a couple of minutes is usually enough. | ||
# Bake for 30 minutes in the | # Pour into the tin. | ||
# Switch off the oven and leave the cheesecake inside to cool very slowly. Chill until required, then place on a serving plate and top with a mound of fresh fruits. | # Bake for 30 minutes in the warmed fan oven at 160°C. | ||
# Switch off the oven and leave the cheesecake inside to cool very slowly. | |||
Chill until required, then place on a serving plate and top with a mound of fresh fruits. | |||
[[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]] | [[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]] | ||
Revision as of 13:57, 30 August 2025
Other recipes | Dessert recipes
Baked curd cheesecake
Not tried yet. Adapted from Vanilla cheesecake.
Ingredients
- 225g Digestive biscuits.
- 75g Butter.
- 450g Curd cheese.
- 15ml Cornflour.
- 5ml Vanilla essence.
- 3 Eggs.
- 150g Caster sugar.
- 225ml Double cream or Greek yogurt.
- 200g Fresh soft fruits for decoration.
Directions
- Oil a 23cm spring-form cake tin and line the base with greaseproof paper.
- Preheat the oven to 160°C fan/180°C conventional.
- Place the biscuits in the food processor, on speed 2 to crush the biscuits into crumbs.
- Melt the butter and pour onto the crushed biscuits and mix together in the food processor.
- Transfer to the prepared tin and press down over the base to form an even layer.
- In a cleaned food processor jug, mix together the curd cheese, cornflour, vanilla essence, eggs and sugar.
- Add the double cream or yogurt and mix until smooth, a couple of minutes is usually enough.
- Pour into the tin.
- Bake for 30 minutes in the warmed fan oven at 160°C.
- Switch off the oven and leave the cheesecake inside to cool very slowly.
Chill until required, then place on a serving plate and top with a mound of fresh fruits.
