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Baked Cheesecake

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  • 100 g St Ivel Utterly Butterly; (4oz)
  • 175 g Plain flour; (6oz)
  • 50 g Caster sugar; (2oz)
  • 1 Egg; separated (size 3)
  • 1 350 gram ful fat cream cheese; (12oz)
  • Finely grated rind and juice of 1 lemon
  • 100 g Caster sugar; (4oz)
  • 3 Eggs; separated (size 3)
  • 150 ml Double cream; (0.25 pint)
  • 2 Kiwi fruits; thinly sliced
  • 100 g Strawberries; sliced (4oz)
  • 50 g Fresh raspberries; (2oz)
  • Fresh sprig of mint
  • Icing sugar for dusting


Preheat oven to 160C / 325F / Gas 3
Method for the base:
Place the flour 50g of sugar, St. Ivel Utterly Butterly and 1 egg yolk in a bowl, reserving the egg white for the filling. Knead the ingredients to form a dough.
Press the dough over the base of a greased 23cm (9 inch) round spring-clip cake tin. Chill for 20 mins.
For the filling:
Place the cream cheese, lemon rind and juice, 100g of sugar 3 egg yolks and cream in a bowl and beat until smooth.
Whisk egg whites in bowl until stiff and the fold into the cheese mixture.
Pour the filling over the base and bake in a preheated oven for 1 - 1.5 hours until set and lightly browned.
Turn the oven off and leave the cheesecake in the oven for 1 hour with the door ajar, then remove and leave to cool completely.
Decorate with fruits and mint. Dust with icing sugar before serving.
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