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Classic Baked Cheesecake

Classic Baked Cheesecake

Serves 2-4 | Chill for 2 hours
3.5(9)
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Calories
: 
776 kcal
Protein
: 
11g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Soya
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
  • Nuts
Serving amount

125 grams

Biscuit Crumb

(Contains: Wheat May be present: Soya, Cereals containing gluten, Milk)

37.5 grams

Sugar

5 grams

Cornflour

110 grams

Creme Fraiche

(Contains: Milk)

96 grams

Cream Cheese

(Contains: Milk May be present: Nuts)

Not included in your delivery

2 tbsp

Butter

1 unit(s)

Egg

to taste

Water

Energy (kJ)3246 kJ
Energy (kcal)776 kcal
Fat50.2 g
of which saturates29.1 g
Carbohydrate70.3 g
of which sugars44.2 g
Dietary Fiber0.8 g
Protein11 g
Salt0.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Oven dish

Cooking steps

PDF
Make the Base
1
  • Preheat your oven to 150°C/130°C fan/gas mark 2.
  • Bash the biscuit crumbs with a pot or rolling pin to make a finer crumb.
  • Place a pot over medium heat with 2 tbsp butter. 
  • Once melted remove the pot from the heat and stir through the biscuit crumb.
  • Press the crumbs in the bottom of a lined oven dish (approx 15x20cm) to form a smooth base. Chill in the fridge while you make the cheesecake filling.
Mix the Filling
2
  • In a bowl, combine the sugar and cream cheese.
  • Slowly add 1 egg and 5g cornflour. Mix well to avoid any lumps. Stir through the creme fraiche.
  • Pour the filling over the chilled biscuit base and pop onto a baking tray.
  • Add water to the base of the baking tray so it surrounds the oven dish (it should cover 1cm of the outside of the dish).
  • Bake the on the middle shelf of the oven until just firm when shaken, 40-45 mins.
Chill and Set
3
  • Remove the cheesecake from the oven and set aside to cool for 15 mins. 
  • Transfer the cooled cheesecake to the fridge and chill for 2 hrs.
  • Once set, remove the cheesecake from the oven dish. 
  • Slice into even pieces and serve.
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