For dessert week I went for a bakewell cheesecake. I found what looks like an amazing recipe on BBC Goodfood and had to try it. I've only made one baked cheesecake before and this one looked a hell of a lot easier to make than the first one.
To start, the best bit: bashing the gluten free biscuits and toasted almonds to smithereens to make the base. These were mixed into melted butter and pressed into the base of a 20cm spring tin and baked for 10 minutes.
Meanwhile, the soft cheese was whisked until fluffy, and then the caster sugar, vanilla paste and eggs were whisked in until smooth and finally the sour cream was added.
This was poured into the the tin, with cherry jam dolloped intermittently throughout. I think the mixture was a little too runny as the jam appeared to sink a bit too much. And there was quite a lot of mixture leftover once I reached the top of the tin. The cheesecake was baked for 10 minutes on a high temperature and then another 45 minutes on low with almonds scattered on the top once the top had begin to stiffen.
Finally it was allowed to cool in the oven for a while, and then with the door open for a bit longer. I was a little worried at how much it still wobbled after its time, but the internet assures me this is fine and prevents the cracking on the top.
After some cooling in the oven with the door shut, and then some more with the door open, and then out at room temperature and finally a night in the fridge...it still cracked! But otherwise it turned out pretty good.
I walked it 3 miles to the Bake Off party where even more dessert was waiting! Be right back - sugar coma ~
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