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Baked New York Cheesecake

July 9, 2013

Only Time Will Reveal

It is exciting and nerve racking when you bake desserts in the oven because it is risky to keep opening the oven to check if the meal has finished.  Doing this usually makes the dessert collapse  and all you can do is watch your hard work crumble.  What I love about flans and cheesecakes is that you can keep checking and so you have no excuse to take out before it is set.  I love baked cheesecakes and for the first time ever I used a shop brought flan base which actually tasted really nice.  This cheesecake is creamy and perfect for a quick fix dessert.

This recipe was adapted from Good Housekeeping Magazine (November, 2012).

Baked New York Cheesecake


Shop brought flan case (23cm max), 1 tsp vanilla essence, 100g caster sugar, 25g cornflour, 425g full fat cream cheese, 2 eggs, 150ml double cream, fresh berries (to serve).


1. Put the flan case in a baking tin.
2. Beat the essence, caster sugar, cornflour and cream cheese in a mixing bowl.
3. When well beaten add the eggs beating well after each addition.
4. Fold in the cream and mix until thick and smooth.
5. Pour the mixture into the flan case.
6. Bake for 1 hour 15 minutes at 180 degrees C until the top is golden brown.
7. Remove from the oven and leave to cool before serving.
8. Cut away the edges of the cake that have baked over the sides.
9. Serve with fresh berries.


From → Desserts

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