Baked Cheesecake

Ingredients: 

Ingredients

Base

70g ( ½ cup) Self-raising Flour
140g (1 cup) Flour
50g ( ¼ cup) Huletts Castor Sugar
5ml (1t) Lemon Rind, grated (optional)
80g Butter
1 Egg

Filling

750g (3 tubs) Cream Cheese, softened
210g (1 cup) Huletts Castor Sugar
35g ( ¼ cup) Flour
4 Eggs
170ml ( cup) Cream

Topping

15ml (1 T) Huletts Castor Sugar
15ml (1T) Cornflour
1 tin or ½ cup Granadilla Pulp

Method: 

Method

Base

  1. Process the flours, sugar, lemon rind (if desired) and butter for 30 seconds, or until crumbly. Add the egg and process until the mixture comes together. Knead gently on a floured surface, wrap in plastic wrap and refrigerate for 20 minutes, or until firm.
  2. Preheat the oven to 210°C. Roll the pastry between two sheets of baking paper until large enough to fill the base and sides of a 23 cm round springform cake tin. Ease into the tin and cut the edges. Bake blind for about 10 minutes, remove the baking paper and beans, flatten the pastry lightly with the back of a spoon and bake for 5 minutes. Allow to cool.

Filling

  1. Reduce the oven to 150°C. Beat the cream cheese, sugar and flour until smooth. Add the eggs, one at a time, beating after each addition. Beat in the cream, pour the filling into the pastry case and bake for 1 hour and 25–35 minutes, or until almost set. Allow to cool and then refrigerate.

Topping

  1. Combine the castor sugar and cornflour with two tablespoons of water on the stove. Stir, then add two more tablespoons of water and the granadilla pulp. Stir until boiling and thick. Cool and spread on the cake.

Note: This is a dinkum New York style baked cheesecake, and not a modern-day quick fix. However, it is well worth the extra time and effort.