Creamy baked cheesecake
This is the classic recipe, with a lemony flavour.
(1 x 23 cm cheesecake)
- 1 packet (200 g) digestive biscuits
- 50 g (60 ml) sugar
- 100 g unsalted butter, melted
Put biscuits and sugar in food processor and finely chop. Add melted butter and mix well. Put mixture in loose-bottomed cake pan of 23 cm and use fingertips to line the pan with mixture. It doesn't have to reach right to the top. Cover with cling wrap and refrigerate for about 1 hour.
- 1 kg creamed cottage cheese, room temperature
- 210 g (250 ml) caster sugar
- 45 ml cake flour
- 5 large eggs, room temperature
- 125 ml cream
- 15 ml grated lemon zest
- 5 ml vanilla essence
Preheat oven to 180 °C. Beat cottage cheese, caster sugar and flour well for 2 minutes using an electric mixer. Scrape the sides of the mixing bowl. Add eggs one by one and beat well every time. Add cream and beat well for about 5 minutes. Add lemon zest and flavouring and mix well. Put lined pan on a baking tray and pour in the filling. Make sure the oven rack is in the middle of the oven. Bake for 15 minutes. Turn temperature down to 120 °C. Bake for another hour and 45 minutes. Remove, immediately loosen all around the edge with a knife (otherwise it will crack) and let cool. Refrigerate to set, preferably overnight.