Cheesecake is a considered a dessert made with fresh cream cheese, sugar, flavours and more often than not on a base made with biscuit crumbs, pastry or sponge cake. This cheesecake is baked and sets like a custard. I have made this baked vanilla cheesecake with immense success for more than 30 years it is still so popular that I bake it every week.
Ingredients serve 12 - 14
500 g Philadelphia
250 ml cream
160 g caster sugar
25 g corn flour
150 ml eggs
2 tsp vanilla essence
350 g shortbread
Method
Preheat oven to150ºC. Roll shortbread out to approx. 3 mm. thick. Place over the tart tin and slightly pressing evenly down. Place cream cheese in a mixing bowl whisk until soft. Add cream and whisk evenly. Add sugar and corn flour and whisk evenly. Whisk eggs and vanilla essence in. Pour the mixture into the tart shell. Use a small amount of the cheese cake mix in some cocoa powder or flavour colour and sprinkle on top of the cheesecake. Use a knife to run through the top to make a marbled effect. Bake in the oven for approx. 40 minutes. Turn the oven off and leave the cheesecake in the oven for 40 minutes. Leave in fridge overnight covered with food wrap. Turn out of the tin and cut in slices. Decorate each slice with a rosette of whipped cream and a strawberry.
Note: Lemon, orange or lime zest and juice can be substituted for vanilla.
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