Baked Cheesecake

My dearest friend Elena, who I met at university, was kind enough to share this recipe with me many years ago. It was the recipe she used when all of our architecture school friends got together for a meal. Everyone loved it and so, when I left the country, I asked her if she could share it with me.

I am not just saying it because I like her and the cake but this is a delicious recipe, and I can assure you that you will not look at cheese cakes in the same way. This cake is so lovely that once you make it to your friends or family, you will be asked to make it again and again.

Cooking time: 20 minutes + 20 minutes*
Quantity: This mix makes a 23cm diameter cake ( 6/8 portions)

Tips:

1. Use a baking tray that can split and have the bottom removed from the ring.

2. If you can’t find condensed milk, you could use evaporated milk. By heating up it slowly it will reach the condensed milk consistency, however, you will need to cool it off. If you kept heating it up, it will eventually reach toffee texture.

3.It generally requires 20 minutes in the oven but each oven is different so to make sure that it is cooked, pierce it with a knife and if it comes clean its cooked. Do not overcook though.

Ingredients:

300g of fresh cheese

1 small pot of condensed milk (397 gr)
3 eggs
1 yoghurt pot (150 gr)

For the base:
15 digestive biscuits
125 gr softened butter

For the topping:
100g of raspberries
50g of sugar

Cooking Instructions:

Preheat the oven to 180 degrees.

Crush the biscuits and mix evenly with the butter to make the base for the cake. Oil or butter the bottom and sides of a baking tin.

Add the biscuit mix and press down to form the base making sure that it is evenly spread.

Separate the eggs and in a clean dry bowl, whisk the whites adding a pinch of salt to help them get fluffy.

In a separate bowl whisk the fresh cheese to loosen it up, and then mix the yogurt, egg yolks, and the condensed milk

Fold the whites in on to the mix.

Pour the mix on the top of the biscuit base and place it in the oven until cooked. When ready, leave it to cool.

Meanwhile, place the raspberries and sugar in a pan and bring the mix to boil. Then continue to cook slowly until you get a light jam or coulees.

When both, the cake and the coulees, have cool down top up the cake and serve.

Photograph by Cristina Lanz-Azcarate
Recipe by Elena Azurza Arrizabalaga and Cristina Lanz-Azcarate

Please feel free to use this recipe for your own personal use, not commercially. All images and recipes are property of the author/s as specified and all rights are reserved. If you wanted to share any of the information provided, send a link to the website but do not extract/copy the information without prior permission.

Traduccion al castellano:

Todos aquellos que esteis interesados en cualquier cosa remotamente cientifica, este es un gran experimento que os ayudará a hacer pan delicioso.

Visitad mi blog Hola! para saber como : Historias de una cocina Londinense