Celebrity Chefs Gordon Ramsay

Baked Cheesecake

If there is one thing the Americans know how to do, it’s how to make great cheesecakes. The mixture here is like a sweetened quiche filling, which is slightly denser and less fluffy than the classic British cheesecake. But because it has no biscuit base, the result is less sweet and heavy.   PrintBaked Cheesecake […]

If there is one thing the Americans know how to do, it’s how to make great cheesecakes. The mixture here is like a sweetened quiche filling, which is slightly denser and less fluffy than the classic British cheesecake. But because it has no biscuit base, the result is less sweet and heavy.

 

Baked Cheesecake

Ingredients

  • Butter, for greasing
  • 550g cream cheese, at room temperature
  • 160g caster sugar
  • 3 eggs, lightly beaten
  • 2 tbsp plain flour
  • Finely grated zest of 1 lemon
  • 200g raspberries

Instructions

  1. Preheat the oven to 180°C/Gas 4. Butter a 23cm springform cake tin.
  2. Beat together the cream cheese and sugar. Add the beaten eggs bit by bit until combined. Add the flour and lemon zest, then fold through the raspberries.
  3. Spoon the mixture into the prepared cake tin, tapping it against the work surface to remove any bubbles and help the raspberries rise up from the bottom. Bake in the preheated oven for 35 minutes until set on the edges but wobbling slightly in the middle.
  4. Once cooled, remove from the tin, running a knife around the edges to loosen if necessary, and serve.

Notes

HOW TO ZEST A LEMON Place a four-sided grater on a plate. Using the side with the smallest holes, rub the lemon down it in long, sweeping strokes, turning the fruit a little after each stroke so you don’t grate any of the bitter white pith.

http://seemecook.com/2013/11/gordons-baked-cheesecake.html

 

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