American Baked Cheesecake…with berries & lashing’s of cream

By Simon  , , ,   

March 11, 2014

This great classic American baked cheesecake, although I feel to say classic New York Cheesecake, it is after all its birthplace. Serve it plain or adorn with strawberries or seasonally fresh berries, homemade fruit jams or chopped nuts and a rich fruity glaze. One of our family favourites for many years. Enjoy .......

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 8 Generous

Ingredients

175 Grams Plain flour

175 Grams Vanilla infused caster sugar

6 Medium Eggs

50 Grams Butter

225 Grams Caster sugar

3 tbsp Cornflour

750 Grams Soft cream cheese

2 Medium Eggs

1 tsp Vanilla essence

300 ml Whipping cream

3 Handful Mixed berries

Heaped tbsp Extra thick cream

Scattering Dusting of icing sugar

Directions

To make a vanilla sponge,  pre heat your oven to 200c or 180c for fan assisted.

Whisk the eggs and sugar together in a bowl over a pan of hot water until they have doubled in volume and have become light and creamy.  Remove from the heat, continue to whisk until cold and thick, forming ribbons.  Lightly fold in the sifted flour and melted butter and pour into a 23cm round tin that has been lined with buttered greaseproof paper and bake for 30-40 minutes.  Test with a skewer, which will come out clean when the sponge is cooked.  Cool for 10 mins in the tin and then remove from tin onto a cooling rack.

Note. To make a Victoria sponge, split the cake, spread with strawberry jam and whipped cream, dusting the top  with icing sugar.  For a chocolate version simply replace 25 g of the flour with 25g of dark cocoa powder.

To make the classic baked cheesecake.

Preheat your oven to 180c . Butter a 23 cm loose bottom, spring form cake tin.  Split the sponge into a 1cm discs and sit one disc into the base of the tin and freeze the others.

Mix together the sugar and cornflour and beat in the cream cheese to a soft creamy texture.   Beat in the eggs and vanilla and then pour in the cream very slowly consistently beating until the mixture is thick and creamy.  Pour the mix onto the sponge, smoothing the top.  Sit the tin on to a baking tray filled about 3cm deep with warm water.  Bake in the oven for 45-70 minutes or until cheesecake is set and golden, checking every 5-10 mins after the main cooking time.  Insert a skewer in the centre to test if the cheesecake is cooked, it should come out fairly clean (i.e. not with runny mixture on).  Remove from the oven and leave to cool.  Can be served just cooled for a beautiful soft, rich and creamy  treat or refrigerated  giving a firmer texture.  Serve on its own or topped with delicious fruits, a dusting of icing sugar and for a real treat, ice cold thick cream.   God bless America .......

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