Terry's American Cheesecake

by Jim Weller

Servings: 4 servings

INGREDIENTS

25 centimeter (10 in.) vanilla sponge
225 grams (8 oz.) caster sugar
675 grams (1-1/2 lbs.) full-fat cream cheese, softened
300 ml. (10 fl. ozs.) whipping cream
3 tbsp. cornflour
2 eggs
1 tsp. vanilla essence

INSTRUCTIONS

Preheat the oven to 180°C/350°F. Butter a 25 centimeter (10 in.) loose-bottomed cake tin. Cut the sponge horizontally into two slices 1 centimeter (1/2 in.) thick. Line the prepared cake tin with one slice of the sponge.

Mix together the sugar and cornflour, then beat in the cream cheese, making sure it's mixed to a creamy texture. Beat in the eggs and vanilla essence. Slowly pour on the cream, beating constantly to give a thick, creamy consistency. Pour the mix on the sponge base in the cake tin.

Sit the tin in a baking tray filled with 2-3 millimeters (1/8 in.) of warm water to help create steam during cooking. Place into the pre-heated oven and bake for 45-50 minutes until the top is golden. Remove from the oven and leave to cool completely and set before removing from the tin.

CHEF COMMENTS

If you find that after 50 minutes the cheesecake has not become golden, remove it from the oven and cool. It can be browned later under the grill or with a gas gun. Even without browning, it eats just as well.

Tagged: cheesecake, cheesecakes, desserts add tags

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