Cathy's Cheesecake
I love this cheesecake recipe. It's the only one I've found with a shortcrust pastry. This takes a bit of effort, but is well worth the time.
Ingredients
Serves: 12
- 125g sifted plain flour
- 4 tablespoons caster sugar
- 1 teaspoon lemon zest
- 110g butter
- 1 egg yolk, beaten
- 1/4 teaspoon vanilla extract
- 550g cream cheese
- 1/8 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 1/2 tablespoons plain flour
- 1/8 teaspoon salt
- 125g caster sugar
- 2 eggs
- 1 egg yolk
- 2 tablespoons whipping cream
Method
Prep:30min ›
Cook:1hr10min ›
Extra time:3hr cooling ›
Ready in:4hr40min
- Preheat oven to 200 C / Gas 6.
- To make the shortcrust base: Combine 125g of the flour, 4 tablespoons of the sugar and 1 teaspoon grated lemon zest. Rub in the butter until the mixture resembles coarse crumbs. Stir in the beaten egg yolk and 1/4 teaspoon vanilla. Pat 1/3 of the mixture into the bottom of one 23cm springform cake tin with the sides removed. Bake at 200 C / Gas 6 for 6 minutes. Let cool then butter sides of tin and attach to bottom. Pat the remaining mixture evenly on the sides to a height of 5cm.
- To make the filling: Preheat oven to 260 C / Gas 9. Stir cream cheese to soften, then beat until fluffy add 1/8 teaspoon vanilla and 1/2 teaspoon grated lemon zest.
- Mix 1 1/2 tablespoons flour, 1/8 teaspoon salt and the remaining sugar together. Gradually blend this mixture into the cream cheese mixture. Add the eggs and the egg yolk one at a time, beating well after each one. Gently stir in the double cream. Pour mixture over the prepared base.
- Bake at in the preheated oven for 5 to 8 minutes or until top edge of crust is golden. Reduce heat to 100 C / Gas 1/4 and continue baking for 1 hour. Remove cake from oven and cool in tin for at least 3 hours. Remove sides of tin to serve.
Cheesecake tips
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
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Reviews & ratings
Average global rating:
(23)
Reviews in English (18)
Frankly, this cheesecake is exquisite! I'm one of those cheesecake buffs, who will bake and bake until I find the one that suits my palate, and this recipe steals the show. Birdlady,(previous comment), try the recipe again, you'll surprise yourself. I tip my hat off to you Cathy, well done! Aloha! - 27 May 2001 (Review from Allrecipes US | Canada)
This was the best cheesecake I have ever had. It was easy to make, had easy ingredients, and came out wonderful. It was light, creamy, and just sweet enough. Everyone loved it and I plan to make 2 for Christmas! Try this cake...you will not be sorry. - 29 Nov 2002 (Review from Allrecipes US | Canada)
Tasted wonderful, but for some reason, mine didn't rise. It was only a little over an inch tall, but it was tasty. - 09 Apr 2001 (Review from Allrecipes US | Canada)