Baked American Cheescake Recipe – Just amazing !

I have been a lover of cheesecake for as long as I can remember. Cheesecake, of course, comes in various styles but my favourite is the baked variety. I have eaten baked American cheesecake in New York, Las Vegas, Florida and Chicago but this recipe makes better cheesecake !  I have been using this recipe for many years and when I make this for dinner guests they all say how fantastic it is and they want the recipe !

It’s easy to make, and the preparation takes me about 30 minutes and the cooking time is about an hour.

This receipe serves eight people and here are the ingredients:-

350g digestive biscuits

100g butter (melted)

675g cream cheese (full fat)

225g caster sugar

3tbsp cornflower

2 large eggs, beaten

300ml whipping cream

1tsp vanilla extract

350 frozen mixed summer fruit berries

Extra 4tbsp caster sugar for the sauce

You will also need:-

1 round 24cm loose bottomed cake tin, greased with butter and lined with grease proof paper.

1 roasting tray

Method

Preheat the oven to 180°C (160°C on fan) or gas mark 4

To make the base, crush the biscuits until they look like breadcrumbs. I do this by weighing the biscuits and then putting them in a freezer bag and hitting them with a rolling pin.

Put the crushed biscuits in a bowl and then pour in the melted butter and mix it all together. Put the mixture into the base of the lined cake tin and press down until it’s level.

I then use a Magimix food processor to mix the cream cheese, caster sugar and cornflower, and then add the eggs, cream and vanilla. The mixture needs to be smooth before pouring it onto the biscuit base in the cake tin.

Pour 2cm of boiling water from a kettle into the roasting tray and then sit the cake tin in the hot water and put it into the oven for about an hour or until the top of the cheesecake goes light brown all over. To get an even brown colour you may need to turn the cheesecake around in the oven once or twice.

To make the berries, put them in a saucepan with the 4tbsp of caster sugar and gently heat until they turn into a nice sauce. Leave them to cool in the fridge ready to pour over the cheesecake.

I guarantee that this is a “melt in your mouth” cheesecake !

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