Making Baked Cheesecake

Plain cheesecakes are delicious, but for those who like a little extra flavour, add 75 g finely chopped citron peel and 100 g sultanas before folding in the egg whites, then bake as normal.

1. Line the base of a thoroughly greased springform tin with Pâte Sucrée, pushing it right to the edge of the tin. Prick well, chill and bake blind.

   

2. Prepare the filling. Fold in the egg whites at the last minute. The resulting mixture should be soft and light, similar in consistency to a whisked sponge.

   

3. Pour the filling mixture evenly over the Pâte Sucrée base. Bake until it has risen and is deep golden. The centre should feel set and slightly springy.

   

4. Remove from the oven, place on a support and leave to cool in the tin. This type of cheesecake tends to shrink back on cooling.