This classic baked cheesecake is a crowd-pleasing favourite – spoon over some strawberries or a berry coulis just before serving.
Main ingredients
- Dairy
- Eggs
- Flour
Ingredients
Method
Ingredients
For the pastry:
- 375g cake flour
- 1 pinch of salt
- 225g butter, cold and cubed
- 75g caster sugar
- 1 free-range large egg, beaten
For the filling:
- 2 lemons, zested
- 200g caster sugar
- 6 free-range large eggs, room temperature
- 600g full-fat cream cheese, room temperature
- 250ml cream
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Method
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1For the pastry:
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2Whisk together the flour, salt, and sugar. Make a well in the centre and add the butter. Using your fingers, rub together the butter and flour with the tips of your fingers until the mixture resembles fine breadcrumbs. Add the eggs and, using a fork, bring the mixture together until a dough forms. Add a splash of cold water if the pastry seems a little dry. Don’t overwork the pastry. Wrap in cling film and press down to form a disk. Chill the pastry for 30 minutes.
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3Lightly grease a Le Creuset 24cm Springform Cake Tin. Once the pastry has chilled, flour your work surface, then roll out the pastry into a large disk and line the base and sides of the tin. Trim off excess pastry and place the tin back into the fridge for 10 minutes. Once the pastry has chilled in the tin, place a large piece of baking paper inside and fill the tin with blind baking beans. Blind bake at 180°C/gas mark 6 for 30 minutes. Remove from the oven and allow to cool.
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4Increase the oven temperature to 200°C/gas mark 7. Rub the lemon zest into the caster sugar to allow for maximum flavour. For the filling, place the cream cheese, sugar, and lemon zest into the stand mixer bowl fitted with the paddle attachment and beat until smooth. Add the eggs one at a time and beat until combined. Lastly, add the cream and beat on low until combined. Pour the mixture into the pastry and bake for 25 minutes; lower the temperature to 180°C/gas mark 6 and bake for 35 minutes until golden brown. Leave in the oven (switched off) with the door slightly ajar to let it cool completely. The cheesecake is best chilled in the fridge overnight.
To avoid cracking the top of the cheesecake, don't over-mix the eggs as this adds air to the mixture.
Don't open the oven door while baking.
The cake will be slightly wobbly in the centre when it is done; don't be tempted to bake it for longer.
