Baked cheesecake
I broke my phone a month ago. I had been warned by a friend that I was too forceful at plugging the charger and I really ought to treat my phone with more care. It was as if he was predicting that, a year or so later, I was going to break the charging port of the phone. I hate to admit this but, sometimes, men are right...
I didn't really want to buy another phone and luckily I didn't have to. A friend 'volunteered' her husband to fix my phone. A month later, he changed the charging port and added a new battery to my phone in exchange for his favourite dessert: cheesecake.
I can't remember where I got this recipe from but it always makes everyone happy. My father-in-law loves it!
Serves: 10 slices.
Ingredients:
- 500g mascarpone cheese
- 5 eggs
- 6 tsp sugar
- 200g tea biscuits (I used Maria biscuits)
- 150g butter
- 345g fruit jam
Method:
- Butter and flour a 25cm spring form cake tin.
- Blitz the tea biscuits.
- Mix the crushed biscuits with the butter. I melted the butter in the microwave as it makes combining it with the biscuits easier.
- Evenly cover the bottom of the tin with the butter and biscuits mixture. Refrigerate.
- Whisk the egg yolks with the sugar until light and fluffy. I used my mother's old Moulinex handheld mixer. It's older than me and it still runs smoothly!
- Add the mascarpone cheese and whisk until combined.
- Whisk the egg whites to stiff peaks and then gently add to the mixture.
- Evenly layer the mixture on top of the butter and biscuits base.
- Bake in a 180°C oven for 30min.
- Remove from the oven and let it cool in a wire rack. This cheesecake is like a soufflé, it raises in the oven and, as soon as it's out of the oven, it deflates completely.
- Remove the spring form and plate. I never manage to remove the bottom of the cake tin so I leave it and cut the slices on it.
- Refrigerate for at least 1h.
- Spread the jam on top before serving. I used homemade blackberry jam.
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