Classic Baked Cheesecake
Serves 2-4 | Chill for 2 hours
A velvety texture and subtly sweet taste, this beautiful baked cheesecake has it all!
Tags:
Veggie
•Egg(s) not included
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
125 grams
Biscuit Crumb
(Contains Wheat May be present Soya, Cereals containing gluten, Milk)
37.5 grams
Sugar
5 grams
Cornflour
110 grams
Creme Fraiche
(Contains Milk)
96 grams
Cream Cheese
(Contains Milk May be present Nuts)
Not included in your delivery
2 tbsp
Butter
1 unit(s)
Egg
to taste
Water
Nutrition Values
Energy (kJ)3246 kJ
Energy (kcal)776 kcal
Fat50.2 g
of which saturates29.1 g
Carbohydrate70.3 g
of which sugars44.2 g
Dietary Fiber0.8 g
Protein11 g
Cholesterol0 mg
Salt0.09 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
Cooking Steps
1
- Preheat your oven to 150°C/130°C fan/gas mark 2.
- Bash the biscuit crumbs with a pot or rolling pin to make a finer crumb.
- Place a pot over medium heat with 2 tbsp butter.
- Once melted remove the pot from the heat and stir through the biscuit crumb.
- Press the crumbs in the bottom of a lined oven dish (approx 15x20cm) to form a smooth base. Chill in the fridge while you make the cheesecake filling.
2
- In a bowl, combine the sugar and cream cheese.
- Slowly add 1 egg and 5g cornflour. Mix well to avoid any lumps. Stir through the creme fraiche.
- Pour the filling over the chilled biscuit base and pop onto a baking tray.
- Add water to the base of the baking tray so it surrounds the oven dish (it should cover 1cm of the outside of the dish).
- Bake the on the middle shelf of the oven until just firm when shaken, 40-45 mins.
3
- Remove the cheesecake from the oven and set aside to cool for 15 mins.
- Transfer the cooled cheesecake to the fridge and chill for 2 hrs.
- Once set, remove the cheesecake from the oven dish.
- Slice into even pieces and serve.
