Baked Cheesecake

Baked Cheesecake

BASE:
70g (½ cup) self raising flour
140g (1 cup) flour
50g (¼ cup) Huletts Castor Sugar
5ml (1 teaspoon) 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 (⅔ cup) cream

TOPPING:
15ml (1 Tablespoon) Huletts Castor Sugar
15ml (1 Tablespoon) cornflour
1 tin or ½ cup granadilla pulp

Method

BASE:

1. Process the flours, sugar, lemon rind if using 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 210ºC. Roll the pastry between two sheets of baking paper until large enough to fill the base and sides of a 23cm 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. Cool.

FILLING:

1. Reduce the oven to 150ºC. 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 25 - 35 minutes, or until almost set. Cool, then refrigerate.

TOPPING:

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

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