Baked Cheesecake

This is a simple cheesecake, no fancy flavourings or decorations, but it is excellent.  The texture is smooth and silky, like a baked custard or silken tofu.  There are several important factors in getting a lovely silken cheesecake:

• You must not overbeat the ingredients - if you whip in air, it will collapse as it cools.  Ideally, prepare the filling in a food processor with the double blade attachment, which does not whip up the mixture, as opposed to a traditional beater or standing mixer.

• Overbaking will cause the top to crack.  Be patient, don't have your heat too high, and once the top starts to brown, keep checking regularly.

• The best baked cheesecakes are cooked in a water bath, like a baked custard.  This ensures the cake is protected from strong heat, and can gently set through.

• A water bath also keeps the oven quite humid, which helps repair any small cracks in the top.

Here is my recipe, adapted from one given to me by my best friend Amy (which was originally cooked sans-water bath).

Crust:

1 cup of biscuit crumbs (Marie or similar)

1/4 cup of caster sugar

1/4 cup of melted butter

Combine the crust ingredients in a bowl, then press firmly (use the back of a glass) into the base of a round springform tin (24cm is the one I use).

Bake at 170 degrees for around ten minutes, or until lightly browned.

Filling:

750g cream cheese at room temperature (allow a couple of hours out of the fridge)

1 cup of light cream (this is pretty much the only time I will ever recommend using light anything.  Trust me.)

1.5 cups vanilla caster sugar

2 teaspoons vanilla extract

5 tablespoons of self raising flour

2 large eggs

In a food processor, using the double blade attachment, beat the softened cream cheese with the sugar until completely smooth.

Add the light cream, vanilla, flour and eggs.  Blitz again until completely smooth. (Note - you can use a hand beater or standing mixer, but be careful not to overbeat, and once mixed, drop the bowl down, hard, a few times on the bench, to try and force out any large air bubbles).

Pour over the pre-baked base.

Wrap the tin in two layers of aluminium foil - you need to use extra-wide foil for this size springform.  It is vital that no water gets through the foil, as it will seep into the cake.  Sit the wrapped tin in a large baking tray, and pour in enough boiling water to come 2/3 up the side of the tin.  (See pictures below.  You can buy extra-wide foil at regular supermarkets).

Carefully transfer the tray to the oven, and bake at 180 degrees for 60 - 90 minutes.  This really depends on your oven - you are looking for the cake to be lightly set (that is, you can gently touch the middle and it is firm), and the top should be pale golden.

Once cooked, turn the oven off and open the door.  After ten minutes, remove the cake and sit it (in its tin) on a cooling rack.  Once cool, transfer it to a plate and store, covered, in the refrigerator.

Serve in slices with some fresh berries.