Friday 7 August 2020

St Clement's Cheesecake

Flavoured with the zest of orange and lemon, and on an almond shortcake base, this is rich, and dense, and dangerously more-ish...

For a ten-inch, deep cheesecake.

Ingredients: For the base: 0.75 cup flour; 0.75 cup ground almonds; 0.25 cup sugar; 1 egg, separated; 0.5 cup butter
For the filling: 1125g cream cheese; 1.75 cup sugar; 3 tbs flour; grated zest of one lemon and one orange; 2 egg yolks + 6 whole eggs; 0.25 cup cream.


1. Heat oven to 200 degrees C. Grease the inside and line the base of a 10 inch spring-form pan.

2. Process together all of the base ingredients - apart from the white of the egg - and press it into the base and up the sides of the pan. Bake for approx 18 minutes, until coloured and crisp. Remove from the oven, allow to cool, and brush the base with the egg white, lightly beaten. Increase the oven temperature to 235 degrees C.

3. In a large bowl, beat the cream cheese and, still beating, add to it the flour, sugar and zest. One by one, beat in the yolks and the whole eggs, and finally mix in the cream.  Pur the filling into the pan. Bake at 235 degrees C for fifteen minutes, and then lower the temperature to 100 degrees C and bake for an hour. At the end of this time, turn off the heat, and leave the cheesecake in the cooling oven for a further hour. Then, remove from the oven, and once properly cool, place in the fridge to chill before serving.

No comments: