I can get a bit obsessive about cheesecake. I once had some from a deli in New York and none before or since has come close. I keep trying, but neither the shop bought or homemade varieties have the thick, almost chewy consistency I crave. They are usually too light, too watery, too sweet. Sometimes they have cinnamon or other flavours added. I like just a touch of lemon and vanilla. And I don’t want a base under it. This recipe ticks the no base and no fancy flavours boxes, so I thought I would give it a try. I used original (ie full fat) Philadelphia cream cheese, but still the texture was not creamy enough for me. So if you are looking for a fairly light, plain cheesecake, perhaps to serve with some summer berries, this is perfect. At the deli, they topped the cheesecakes with huge strawberries, but that was in November. Luckily, they were optional. I am calling this number I because the search goes on…
baked cheesecake I
440 gr caster sugar
3 eggs plus 1 yolk
2 tbsp self raising flour
zest of 1 lemon, grated
1tsp vanilla extract
pinch of salt
Combine the cheese, sugar and egg yolk.
Fold in the flour, lemon rind and vanilla.
Whisk the egg whites and salt until light and fuffy.
Fold into the cheese mixture.
Pour into a 23 cm spring form tin and smooth the top (unless you want a surface-of-the-moon effect like mine has…).
Bake at 180 degrees C for 35 minutes.
Turn off the oven and open the door of the oven a little, but leave to cool inside.
Refrigerate uncovered for at least 24 hours.