Baked Vanilla Cheesecake

Name: Baked Vanilla Cheesecake
Yield: Serves 8 to 12
Ingredients: 4 medium-size free-range eggs; 150 g (5 oz) unrefined granulated or caster sugar; 250 g (½ lb) cream cheese or soft fresh cheese; 300 g (10 oz) sweet shortcrust pastry; 1 ½ teaspoons pure vanilla essence; juice of half a lemon; 300 mls (½ pint) single cream; 2 tablespoons plain flour; 300 mls (½ pint) milk

Preparation info

Serves
8 to 12

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

This cheesecake recipe is an old-fashioned one, baked in a shortcrust rather than on a biscuit crumb base. I learned it from Mary Ann, who was a Peace Corps Volunteer in Nigeria when I was a VSO there. It appeared on many party tables whenever we could find and afford the dairy products.

Ingredients

300 g (10 oz) sweet shortcrust pastry
250 g (

Dessert
Vegetarian

Method

Roll out the pastry, and use it to line a cake tin, baking dish, flan ring or other suitable container capable of holding a volume of about a litre (32 oz..

Place the container on a baking sheet, as this will conduct heat right through the pastry, which holds a rather dense mixture.