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Baked CheeseCake


INGREDIENTS
500g cream cheese
110g sugar
110g sour cream
3 eggs (large)

Crust
8 digestive biscuits
48g unsalted butter, melted

Topping
30g sugar
110g sour cream

Function
PerfectBake

PREPARATION METHOD

Crust
Break the biscuits into small pieces, stir in melted butter, mix well. Press the crust mixture into a 8-inch cake mould. Place in the fridge to set.

Topping
Mix sugar with sour cream, stir until the sugar is dissolved.

Cheese Filling and the Cake

1) Whisk the cream cheese with the kitchen machine at medium-low speed, add sugar and whip at medium-high speed until the sugar is dissolved and the cream cheese becomes silky smooth. Add in sour cream and blend at medium-low speed until mixed.

2) Add 3 eggs, one at a time, and whisk at medium speed.

3) Place the filling into a cake mould with crust. Set the mould in a water bath and place into the oven.

4) For Series 8 ovens with Assist program: Select Assist > Cake, bread > Cake > Cake in tins. For Series 8 ovens without Assist program: Preheat your oven to 180°C with 4D Hotair. Bake in water bath at level 2 or 3 of the oven for 20 minutes, pour the water out and bake for 30 more minutes.

5) Remove from the oven and let cool. Add the topping and bake for 8 minutes.

6) Chill the cake in the fridge after cooling. Remove from mould and decorate with berries before serving.


TIPS

Prevent over-mixing the batter as this will trap air within, making the cake expand and crack with bubbles on the surface.

 
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