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Fresh Living Network
Baked cheesecake

Baked cheesecake

A popular dessert to follow a good meal.
8
RECIPE TYPE:Baked goods
 
ENERGY 2243KJ
CARB 35g
PROTEIN 8g
FAT 41g
Method
  • Pre-heat the oven to 200ºC
  • Grease a 23cm spring-form tin with butter or cooking spray
  • Sift the flour and baking powder together. Add the sugar and combine
  • Rub in the butter with your fingertips until is resembles soft breadcrumbs
  • Combine the grated lemon zest, vanilla essence and egg yolk and add to the flour mixture
  • Knead lightly on a floured surface. Refrigerate the pastry for 30 minutes
  • Cover the base of the tin with the pastry, leaving enough pastry for the sides. Press the pastry into the base and bake for 5-8 minutes. Remove from the oven and allow to cool.
  • Line the sides of the tin with the reserved pastry.
  • Reduce the oven to 160ºC.
  • Beat together the cream cheese, cream, caster sugar and custard powder until smooth. Add the eggs one at a time and then add the vanilla essence and the lemon zest.
  • Beat until thoroughly blended, but take care not to overmix the filling or the cake will crack.
  • Pour the filling into the pastry case and bake for 1 hour or until set. Remove from the oven and leave to cool.


Hints

  • To easily cut the cheesecake, use a thin-bladed knife that has been moistened with a warm wet towel. 
  • Push the blade lengthwise into the cake and pull it out from the bottom. Clean and moisten the blade with the wet towel before each cut.
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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free

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