How to make a baked cheesecake

 

100g unsalted butter, plus a little

for greasing

200g plain sweet biscuits

50g caster sugar

 

3 eggs, separated

200g caster sugar

500g full-fat cream cheese

2 tbsp cornflour

2 tsp finely grated lemon zest

1 tsp vanilla extract

150g sour cream

 

1. Heat the oven to 180°C. Lightly grease a 20cm loose-bottomed or springform cake tin, line with baking paper and stand on a baking tray.

 

2. Crush the biscuits in a food processor or by putting them in a polythene bag and pressing them with a rolling pin until they resemble fine crumbs.

 

Mix with the sugar and melted butter and process for another 30 seconds or mix thoroughly to combine. Press into the base of the prepared tin. Refrigerate for 30 minutes minimum.

 

3. Beat the egg yolks until smooth. Add the sugar and beat until light and fluffy. Gradually add the cream cheese, followed by the remaining ingredients.

 

4. Beat the eggwhites until stiff then fold into the mixture. Pour into the tin and bake for 10 minutes. Lower the heat to 150°C and cook for another hour, or until almost set. If the cake appears to be over-browning, cover with foil. Cool thoroughly in the tin before removing. Top with raspberries or blueberries before serving.