Baked curd cheesecake

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Baked curd cheesecake

Heavily adapted from Vanilla cheesecake. Even after warming the eggs and cheese, I could not get this to work in the stand mixer - this recipe is a synch for the food processor.

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

1. Oil a 23cm spring-form cake tin and line the base with greaseproof paper.
2. Preheat the oven to 160°C fan/180°C conventional.
3. Place the biscuits in the food processor, on speed 2 to crush the biscuits into crumbs.
4. Melt the butter and pour onto the crushed biscuits and mix together in the food processor.
5. Transfer to the prepared tin and press down over the base to form an even layer.
6. In a cleaned food processor jug, mix together the curd cheese, cornflour, vanilla essence, eggs and sugar.
7. Add the double cream or yogurt and mix until smooth, a couple of minutes is usually enough.
8. Pour into the tin.
9. Bake for 30 minutes in the warmed fan oven at 160°C.
10. 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.

Other recipes | Dessert recipes