I have used this baked cheesecake recipe for several functions, including my own birthday party.
It ALWAYS goes down well with everybody! You can use your imagination for the toppings – I love using whole fresh strawberries on top (dusted with icing sugar). You could also serve it plain, why not?!
- 200 grams of sweet pastry – see https://whippingitup.wordpress.com/2009/08/03/how-to-make-sweet-pastry-for-tarts-etc/ for the recipe (you DON’T BLIND BAKE the sweet pastry in this case)
- 500 grams cream cheese
- 1 tin condensed milk
- 50 ml pouring cream
- 85 grams castor sugar
- 1 tablespoon custard powder
- 2 1/2 eggs
- lime juice
- Mix the cream cheese, condensed milk & cream together (until smooth)
- Mix in all the other ingredients
- Grease a tart tin and then line it with your sweet pastry
- Pour the mix into the pastry tin
- Bake at 110 degrees celsius until the pastry is golden brown and the cheesecake has set (test for readiness by prodding gently with your finger – it should have a firm consistency)
- Apologies but I don’t have a baking time for you – we were not taught to work with TIMES. Chef Tim taught us to be in touch with what we were baking – the golden rule was this: ‘It’s ready when it’s ready!’ It was frustrating for us patisserie-chefs-in-training in the beginning but it has proved to be a wonderful way of working.
Allow your cheesecake to cool before serving.