Sandra from Bendigo, Victoria wrote me:
“I love your first book so much it is nearly worn out, though sadly I have lent it or lost this book. Is it possible to send me the recipe or ingredients of Baked Cheesecake. If you can, I will be forever in your debt.”
My reply: Here is my recipe from Great Vegetarian Dishes.
Baked cheesecakes are rich and opulent and are a treat served with whipped cream and fresh sliced fruits.
Preparation time: 20 minutes,
Baking Time: at least 1 1/4 hours,
Refrigeration and setting time: 24 hours,
Yield: one 25 cm (10-inch) cheesecake.
1/4 cup softened butter,
1/4 cup sugar,
1 teaspoon pure vanilla extract,
1 cup unbleached plain flour,
1 teaspoon baking powder.
500g ricotta cheese,
500g softened cream cheese,
1/3 cup fresh lemon juice,
1 1/2 cups sugar,
2 tablespoons arrowroot powder, or 1 tablespoon cornflour,
1 1/3 cups fresh cream,
1 1/2 teaspoons pure vanilla extract,
To prepare the crust: cream the butter and sugar and add the vanilla. Sift the flour and the baking powder. Combine the flour mixture with the creamed butter and sugar mixture. Pat it into the bottom of a buttered 25 cm (10-inch) cheesecake pan.
To prepare the filling: place all the ingredients in a large bowl and mix thoroughly with a beater until light and fluffy. Do not over-mix. Spoon the mixture into the pan on top of the uncooked crust.
Bake in the middle of a preheated 180C/355F oven for 1 1/4 hours or until lightly golden brown on top. The cake is done when the entire surface is golden brown.
Remove the cheesecake from the oven; allow it to cool. Refrigerate it for at least 20 to 24 hours before serving. Decorate it with cream and fruits if desired.
Posted by Kurma on 24/12/09; 2:00:48 PM