Baked French Cheesecake

Its official, I have found the most awesome baked cheesecake recipe! So as a bonus, I have decided to share this delicious recipe with you. I made it just last week, and I can assure you its one worth trying!!

INGREDIENTS

Base

185g plain sweet biscuits ( I used digestives)

90g butter, melted

Filling

750g cream cheese, softened

2 tbsp self raising flour, sifted

3/4 cup sour cream

2 eggs, separated and at room temperature

3/4 cup caster sugar

3/4 cup milk

METHOD

Base

Crush biscuits in a food processor or place in a plastic bag and crush with the end of a rolling pin. Add melted butter and mix well. Press into the base of a 23cm springform cake tin. Refrigerate.

Filling

Place egg yolks, cream cheese, flour and sour cream in a bowl and beat well until smooth.

In a separate bowl beat egg whites until soft peaks form. Gradually add sugar and beat until sugar has dissolved. Add milk and mix to combine.

Gradually add egg mixture to cream cheese mixture beating well. Pour mixture over biscuit base. Stand cake tin on a baking tray and bake at 150’C for 50 to 55 minutes. Turn oven off and let cheesecake cool in oven with the door slightly ajar. When cheesecake is completely cool, cover with plastic wrap and refrigerate for at least three hours.

The next step is optional, but while you’re indulging, you might as well make it worth the while.

Ganache topping

150ml cream

150g dark brown chocolate, broken into pieces

Heat the cream in a saucepan.  Once the cream is warm, remove from heat, and add the shards of dark brown chocolate.  Gently stir the chocolate and cream mixture until all the chocolate has melted.  Let the mixture come to room temperature before spooning it over the cooled cheesecake.

All you need now is a cup of strongly brewed tea, and good friends to share this devilishly good indulgence with!