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Baked Cheesecake

A recipe from the Good Food collection.


Baked Cheesecake
Baked Cheesecake
375 g (13 oz) plain sweet biscuits (cookies)
175 g (6 oz) unsalted butter, melted 
500 g (1 lb 2 oz) cream cheese
200 g (7 oz) caster (superfine) sugar
4 eggs
300 ml (10½ fl oz) pouring (whipping) cream
2 tablespoons plain (all-purpose) flour
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1 tablespoons lemon juice
2 teaspoon natural vanilla extract
freshly grated nutmeg, to dust
ground cinnamon, to dust 


  1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 23 cm (9 in) shallow spring-form cake tin.
  2. Process the biscuits in a food processor until they are crushed into fine crumbs. Add the melted butter and process for another 10 seconds.
  3. Press the mixture into the base and side of the prepared tin, then refrigerate for 1 hour.
  4. Beat the cream cheese and sugar together, then add the eggs and cream and beat for about 4 minutes. Fold in the flour, cinnamon, nutmeg, lemon juice and vanilla. Pour the mixture into the chilled crust.
  5. Bake for 1 hour without opening the oven door, or until the cheesecake is golden brown on top.
  6. Turn off the heat and let the cake stand in the oven for 2 hours. Then open the oven door and let it stand for a further hour. Lastly, refrigerate overnight.
  7. Sprinkle with nutmeg and cinnamon and then serve. Delicious with lashings of cream and some strawberries.
Main ingredient:
Cheese, Cream/Milk

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