American baked cheesecake
Makes: A 20cm cheesecake
Cooking time:(plus chilling time for the biscuit base)
Skill level: Bit of effort
Costs: Cheap as chips
Our American baked cheesecake recipe is a classic that's loved by everyone! Make it at home and you'll discover just how much better homemade is to shop bought and you'll never go back to buying again. Lashings of cream cheese turns this dessert into an American beauty. Baking the cheesecake base first will also ensure it tastes as good as it looks. A classic American baked cheesecake that's well worth the effort and you'll end up using as your go-to recipe. This recipe makes a regular sized cheesecake which will serve around 4-6 people. It will take around 2hrs and 15 mins to prepare and bake and is well worth the wait. You can easily top it with fresh fruit of your choice if you want to add an extra little edge to it too! Enjoy!
For the base:
- 175g (6oz) digestive biscuits
- 55g (2oz) butter, melted
For the filling:
- 125g (4½ oz) butter
- 85g (3oz) caster sugar
- ½ tsp vanilla essence
- 2 large eggs, separated
- Juice of 1 lemon
- 4tbsp double cream
- 500g (1lb 2oz) mascarpone softened at room temperature
- Sifted icing sugar
This cheesecake tastes great served with a generous helping of good-quality cherry compote, or fresh raspberries if you prefer.
- Grease the sides of a 20cm (8in) springform tin and line the base with non-stick baking paper. Crush the digestive biscuits to fine crumbs. Stir in the melted butter and mix well. Spoon into the prepared tin and press down firmly with a metal spoon. Chill in the fridge while you make the filling.
- Cream the butter and caster sugar together with the vanilla essence until fluffy, then beat in the egg yolks and the lemon juice. Add the cream and the softened mascarpone. Beat again. Whisk the egg whites until just stiff and fold into the mixture. Pour on to the biscuit base and level the surface.
- Bake in the oven preheated to 170°C (325ºF, gas mark 3) for 1¼-1½ hours. When cooked, turn off the oven and leave the cheesecake inside to cool, leaving the door ajar. Then carefully remove the cheesecake from the tin (if it happens to crack on top, just smooth it with a palette knife!) and dust with sifted icing sugar.