• 16servings
  • 175minutes
  • 495calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Shortcrust base:

  2. 200g (7 oz) plain flour

  3. 5 tablespoons caster sugar

  4. 1 egg, beaten

  5. 125g (4 1/4 oz) butter, softened

  6. Cheesecake:

  7. 1 1/5kg (2 1/2 lbs) cream cheese, softened

  8. 350g (12 oz) caster sugar

  9. 3 tablespoons plain flour

  10. 5 eggs

  11. 2 egg yolks

  12. 60ml double cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200 C / Gas mark 6. Lightly grease a 25cm loose-bottomed cake tin with oil.

  2. To make the base: Combine crust ingredients and mix well. Spread to the edges of the pan. Prick all over with a fork, then bake for 15 minutes. Allow to cool.

  3. Increase oven temperature to 240 C / Gas mark 9. In a large bowl, combine cream cheese, sugar, flour, eggs and yolks. Mix thoroughly. Add cream and mix only enough to blend.

  4. Pour filling over base and bake for 10 minutes at 240 C. Reduce temperature to 110 C / Gas mark 1/4 and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the centre.

  5. Chill overnight. This is imperative! If desired, top with your favourite fruit or serve plain.


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