Don’t let the few ingredients of this cheesecake recipe put you off, it is a really tasty baked cheesecake. I actually prerfer baked cheesecakes to fridge style cheesecakes, they just seem more posh and the custard powder in this one does wonders to the flavour. Cheesecake is not meant to be low fat and this one is no exception, so if you are dieting this one is not for you.
What you need
60g butter at room temp
1 tablespoon sugar
1 teaspoon baking powder
1 large egg
500g smooth, full fat cream cheese
250ml full cream plain ypghurt
2 teaspoon custard powder
1/2 teaspoon vanilla essence
2 large eggs
Start out by seeting your oven to 180 Celsius and have the rack on the middle shelf.
You need a 20cm round sprinform cake tin and must line the base with baking paper. Do this by removing the base, cutting a piece of baking paper the same size and then snap it back together.
Place all of the crust ingredients ingredient together into a food processor and blitz it until the dough forms a ball in the processor. You can also use one of those hand processors but you will need to knead it a little after it syarts balling.
Line the base of the tin and about 1/2 way up the sides of the tin with the dough. This can be a little tricky so try to get it as even as possible around the sides.
Clean out your processor and place all of the filling ingredients into your processor and blitz again for about 1 minute or until it is well mixed.
Pour over the pastry and then straight into the oven for 50 to 60 minutes. You will know it’s done when the top has cracked and the edges are slightly browned.
Let it cool down and then top it off with some sliced strawberries that you have covered in caster sugar and let stand for about 10 minutes.