Bodacious baked cheescake

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baked cheesecake

This is a baked cheesecake of such gastronomic radiance that its subtle flavour and languid texture linger for days and weeks and years after ingestion. It’s a less sugary adaption of a recipe from Sweet Food. It’s the dessert I’d commit to memory and stash away for future generations if an evil government banned all things rich, gooey and gratifying.

The base:

  • 250 g plain, sweet biscuits. I use Scotchfinger.
  • 100 g butter, melted

The middle bit:

  • 500 g cream cheese, softened
  • 1/2 cup caster sugar
  • 4 free-range eggs
  • 1 teaspoon vanilla essence
  • 1 tablespoon orange juice
  • 1 tablespoon grated orange zest

The topping:

  • 1 cup sour cream
  • 1 teaspoon vanilla essence
  • 3 teaspoons orange juice
  • 2 teaspoons caster sugar
  • ground cinnamon to sprinkle over the top

Lightly grease the base of a 20 cm springform tin.

Grab your food processor and throw in the biscuits and the melted butter and blend until everything is finely crushed. Spoon the mixture into the tin and press it firmly into the base and sides. Refrigerate for about 20 minutes. Wash your processor as you’re about to use it again.

Preheat your oven to 180 Celsius (350 F).

Grab your food processor again and throw in the cream cheese, sugar, eggs, vanilla essence, orange juice and orange zest. Blend until very smooth.

Pour the mixture into the crumb base and bake for about 45 minutes, or until just firm. Remove from oven and have the topping ready to pour over.

To prepare the topping:

Mix the sour cream, vanilla, orange juice and sugar in a bowl. Spread this over the hot cheesecake, sprinkle with cinnamon and return to the oven for 7 minutes.

Cool, then refrigerate until firm.

The original recipe is from Sweet Food, Murdoch Books, 2002. It uses different biscuits and more sugar and I’ve substituted cinnamon for nutmeg.

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About the author

Claire Bell is the health and wellbeing editor of Midlifexpress. She is the author of Stone Age Secrets for Mind and Body and Comma Magic. Print and ebooks available on Amazon.


1 Comment


  1. I baked this cheesecake for my birthday and everybody thought it was superb. Beware though, once you’ve tasted it’s magnificence all othercheesecakes pale in comparison.

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