Submitted by Rev. Caroline, her sister’s delicious-sounding baked cheesecake recipe.
Ingredients
- 10-inch sponge flan case
- 8oz caster sugar
- 3 tablespoonfuls of cornflour
- 1.5lb full fat soft cream cheese
- 2 eggs
- vanilla essence
- 10 fluid ounces double cream
- margarine for greasing the tin
- brandy or liqueur
Equipment
- Large mixing bowl
- Hand held electric whisk/mixer
- 10-inch loose bottomed cake tin with high sides
- spatula
- small sharp knife
- metal tablespoon
- roasting tin
- water
Method
Preheat oven to 180ºC
1. Place the cake tin on top of the flan case, and cut around it, to make a base that will fit into the tin.
2. Grease the cake tin, put the sponge base into it
3. Sprinkle base with some nice alcohol (brandy, amaretto, liqueur of some sort)
4. In the mixing bowl, mix the sugar and cornflour with a spoon
5. Using the electric mixer, slowly beat in the cheese, then the eggs and vanilla, then the cream
6. Beat the mixture until thick and smooth and creamy
7. Pour into the cake tin and smooth out
8. Sit cake tin in 3-4mm of water in the roasting tin, and bake for 50 mins on 180ºC
9. Check after 20 minutes; if the top is browning too quickly, put foil over and remove before the last 5 mins of baking time
10. Once baked, sit tin on a cooling rack, and let it cool completely before removing the cake from the tin
Best eaten cold; even better the next day!