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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 (10-inch) vanilla sponge
8 oz. caster sugar
1-1/2 lb. cream cheese, softened
10 fl. oz. whipping cream
3 tbsp. cornflour
2 eggs
1 tsp. vanilla essence
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Directions:
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Preheat the oven to 180°C/350°F. Butter a 25 centimeter (10 in.) loose-bottomed cake tin. Cut the sponge horizontally into two slices 1 centimeter (1/2 in.) thick. Line the prepared cake tin with one slice of the sponge.
Mix together the sugar and cornflour, then beat in the cream cheese, making sure it's mixed to a creamy texture. Beat in the eggs and vanilla essence. Slowly pour on the cream, beating constantly to give a thick, creamy consistency. Pour the mix on the sponge base in the cake tin.
Sit the tin in a baking tray filled with 2-3 millimeters (1/8 in.) of warm water to help create steam during cooking. Place into the pre-heated oven and bake for 45-50 minutes until the top is golden. Remove from the oven and leave to cool completely and set before removing from the tin.
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If you find that after 50 minutes the cheesecake has not become golden, remove it from the oven and cool. It can be browned later under the grill or with a gas gun. Even without browning, it eats just as well.
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