My first ever baked cheesecake! Very exciting. I did have to make the recipe up a bit (partly because I didn’t have enough cream cheese, and partly because I didn’t have the cornflour that the Jamie Oliver Recipe required!). So we’re a bit Jamie Oliver, a bit BBC and a bit making-it-up-as-I-go-along. Excellent. :0)
For the base
75g unsalted butter, melted, plus extra for greasing
125g digestive biscuits, crushed
3 tablespoons chopped, roasted hazelnuts
For the filling
400g cream cheese (I used Original Philadephia)
100ml double cream
100g caster sugar
2 large free-range eggs
1tsp vanilla extract
Preheat the oven to 180C and grease and line the bottom and sides of a 24cm springform cake tin. Mix the biscuits, butter and chopped hazelnuts in a bowl, press into the base of the prepared tin and cook for 10 minutes. Then remove from the oven and allow to cool.
Place the cream cheese, cream, sugar, eggs and vanilla in a large bowl and mix. Keep mixing until it has the consistency of whipped cream.
Carefully pour the filling onto the cooled base and smooth down the top
Return the cheesecake to the oven and bake for about one hour, until golden round the edges and just set. It will still wobble (and mine cracked, quite a bit!)
Allow to cool before putting it in the fridge.
Slice and enjoy!
This was my first baked cheesecake experience… either making or eating! And I must say it’s delicious! And fairly easy to do too.