VelvetRich and Creamy Baked Cheesecake
Inspired by techniques from America's Test Kitchen.
A tall, dense and silky baked cheesecake with only a light dusting of crumbs, flavoured simply with lemon zest and vanilla. A gentle water bath and an hour of slow cooling in the switched-off oven keep it smooth and crack-free.
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Method
- 1
Prepare the tin. Heat the oven to 160 °C (140 °C fan) with a shelf in the lower-middle. Brush the inside of the springform tin with the melted butter, sprinkle in the biscuit crumbs and turn the tin so they coat the base and sides, then tip out the excess. Wrap the outside of the tin in two layers of heavy-duty foil so no water can seep in.
- 2
Beat the cheese and sugar. Beat the cream cheese on medium-low for about 1 min until smooth, scraping down the bowl. Add the sugar a third at a time, beating about 1 min after each addition. Keeping the speed low beats out lumps without whipping in air, which would make the cake rise, then sink and crack.
- 3
Add eggs and flavour. Beat in the eggs two at a time, about 30 sec each, scraping the bowl well each time. Add the lemon zest and vanilla and beat 30 sec, then the double cream and soured cream for 30 sec more, just until smooth.
- 4
Bake in a water bath. Pour the filling into the tin and smooth the top. Set it in the roasting tin and pour in just-boiled water to come halfway up the sides. Bake 55-60 min, until the edge is set, the centre still wobbles slightly when nudged and reads 65 °C. The water keeps the heat gentle so the custard sets evenly from edge to centre.
- 5
Cool slowly and chill. Switch off the oven, prop the door open and leave the cheesecake inside for 1 hour. Lift it out of the water, remove the foil, run a thin knife around the edge and cool to room temperature on the rack. Refrigerate at least 4 hours, ideally overnight, before releasing the tin and slicing with a hot, dry knife.
Storage
Keep covered in the fridge for up to 4 days. Freeze well-wrapped slices for up to 1 month and thaw overnight in the fridge.
Free sugars
Free sugars: 21 g per serving
42 % of the 50 g daily maximum · 84 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- 23 cm springform tin
- stand mixer or electric hand mixer
- large roasting tin
- kettle
- heavy-duty foil
- pastry brush
- fine grater
- rubber spatula
- thin knife
- wire rack
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 402 kcal |
| Protein | 7 g |
| Carbohydrate | 26.2 g |
| of which sugars | 24.3 g |
| of which free sugars | 21 g |
| Fat | 30.8 g |
| of which saturates | 17.7 g |
| Fibre | 0 g |
| Salt | 0.67 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
