Cheesecake decorated with Blueberries - Kitsunebabe
A simple recipe for a delicious baked cheesecake that's perfect for any occasion during the summer months.
With summer upon us, we’re all enjoying lighter foods. But cheesecake is a universal favourite among adults and children and is bound to be a hit when served with fruits that are in season, such as cherries, strawberries or raspberries.
Ingredients
For the Crust:
- 85ml melted butter (plus extra to grease the tin)
- 140g digestive biscuits
- 1 tbsp granulated or golden caster sugar
For the Cheesecake Filling:
- Three 300g packs of full fat soft cheese, such as Philadelphia (or a low-fat cheese, if preferred)
- 250g golden caster sugar
- 3 tbsp plain flour
- 1 ½ tsp Vanilla extract
- Grated zest of 1 lemon (equivalent of about 2 tsp)
- 3 large eggs, plus an extra yoke
- 284 ml carton of soured cream
For the Soured Cream Topping:
- 142 ml carton soured cream
- 1 tbsp golden caster sugar
- 2 tsp lemon Juice
Method:
- Preheat the oven to170C/Gas mark 4
- Line the base of a 23cm cake tin with baking paper
- For the crust, melt the butter in a pan.
- Beat the digestive biscuits into crumbs and add to the butter with the sugar until the mixture is evenly spread.
- Press the mixture into the bottom of the greased pan and bake for ten minutes.
- Cool on a wire rack.
- For the filling, increase the heat in the oven to 220C/Gas mark 9.
- Using an electric whisk beat the cheese at a low speed for approximately two minutes, until it has a creamy consistency.
- Gradually add the sugar while whisking, then add the flour and a pinch of salt.
- Add the vanilla, lemon zest and juice. Add the eggs and yolk slowly, one at a time, continuing to whisk.
- Stir the 284ml carton of soured cream until smooth then measure ¾ of the carton – about 200ml/7floz of the cream.
- Continue whisking on a low speed as you add the cream. The batter should be smooth and airy.
- Brush the sides of the tin with melted butter before pouring in the batter mixture. Smooth the top of the surface with a knife.
- Bake for 10 minutes then reduce temperature to 100C and bake for another 25 minutes.
- Leave the cheesecake to cool in the oven: the cheesecake may have a slight crack on top as it cools.
- Combine the saved sour cream with the 142ml carton, the sugar and lemon juice for the topping.
- Spread over the cheesecake, covering all edges. Add fruit if desired.
- Cover with foil and refrigerate for a minimum of 8 hours, but preferably overnight.
All that's left to do is enjoy this fantastic dessert!
Copyright Sabrina Louise Webb. Contact the author to obtain permission for republication.
Sabrina Louise Webb - My name is Sabrina; I'm 24 and am about to become a graduate for the second time, having just completed my MA in English Literature at ...
