Soft and Creamy Baked Cheesecake

Easy baked cheesecake recipe, great if you want a dessert you can make in advance. A light and creamy texture, different to the classic dense NY baked cheesecake.

1. 1

   Melt the butter and brush a little all over the insides of a 22-25cm square or round cake tin (or a 15-16cm square / 18 cm round cake tin for quantities in brackets), then line the base and sides with baking paper. Wrap the outside of the tin (base and sides) with foil.
   Blitz the biscuits in a food processor (with the ginger / cinnamon if using) then add them to the melted butter and mix well together before tipping into the prepared tin and pressing down flat into the base. Chill in the fridge for half an hour*.
   Preheat the oven to 140 degrees C.
   Beat the cheese and sugar together. Ideally, use an electric hand whisk, stand mixer or food processor, or you could use a good old wooden spoon for a work out!
   Once smooth, add the eggs one at a time, followed by the egg yolk. Beat well after each addition. Add the lemon juice and zest, and the vanilla and beat again. Pour in the soured cream and fold in with a large spoon or a spatula.
   Remove the biscuit base from the fridge and place it in a roasting tin. Pour the filling on top of the base. Carefully pour hot water from the kettle into the roasting tin to come up halfway up the outside of the tin. Bake on the middle shelf for 1 hour (45 minutes for a smaller tin). The middle of the cheesecake should still be wobbly. Switch off the oven and leave the cheesecake in there (door closed) for at least an hour. Nigel Slater says you can even leave it overnight. Remove from the oven and chill in the fridge for couple of hours.
   
   Serve as it is, or with toppings**.