This classic New York-style cheesecake baked in the Mary Berry spring form cake tin is a rich, creamy and absolutely delicious dessert that will be an absolute favourite for you and your guests.
Many thanks to our AGA demonstrator Naomi Hansell for this lovely recipe.
Serves 8 - 12
Ingredients
120g digestive biscuits, crushed into crumbs
65g butter, melted
700g approx cream cheese, ideally at room temperature
150ml double cream or sour cream
200g caster sugar
3 eggs
1 tsp vanilla
The zest of 1 lemon
Mary Berry 20cm Spring Form Cake Tin, lined with greaseproof paper
Method
1. Mix the melted butter and crushed biscuits together and press into the lined tin. Chill for a few minutes while you prepare the filling.
2. Put the cream cheese, double cream and sugar in a mixing bowl and mix well together at a slowish speed so that no lumps remain. Add the eggs, vanilla essence and lemon zest. Mix again until well combined.
3. Bake in the AGA baking oven, on the grid shelf on the floor, for 30 mins initially. After this time, insert the cold plain shelf above the cheesecake and continue to bake for another 30 mins. The cheesecake should be firm at the edges but still with a good ‘wobble’ in the centre. It will firm up once cooled.
Alternatively, bake in the AGA baking oven for 30 mins then transfer to the AGA simmering oven for 60 mins.
To bake in a two oven AGA, cook in the AGA roasting oven, on the grid shelf on the floor, with the cold plain shelf inserted above, for 30 mins then transfer to the simmering oven for an hour or so.
To bake in an AGA eR7, set the baking oven to B2 and bake for and hour and a half.
4. Once cooked, immediately run a knife gently around the outside of the cheesecake to release it from the tin. Allow to cool to room temperature then chill for up to 48 hours until needed.
To serve, top with some creme fraiche and fresh fruit if you like, or serve with a fruit compote.
Suitable for freezing. Defrost at in the fridge overnight or at room temperature for a few hours.
