Hugo, thats a baked cheesecake i guess? i did make a fab one yesterday for guests last night, it wasnt baked but very nice, i added half a pot if whipped double cream (with dash of baileys cream in) to two pits of mascapone cheese, then drizzled some homemade caramel sauce over the top and marbled it in, huge amount of cals in every slice.
This is the most amazing recipe (even if I say so myself) well worth the time it takes to set and cool.
You can make a biscuit crumb or pastry base for this. Personally, I prefer pastry. Sure you won't need a recipe for that! Filling : 500g good cream cheese 300ml fresh cream 125g sugar 3 eggs pinch salt 1t custard powder 1t vanilla essence Beat eggs and cream until smooth. Add salt, sugar, eggs, custard powder and vanilla. Mix well. Fill shell with mixture bake @ 160 C for about 20 mins. Then I switch the oven off and leave it in for as long as I can. Overnight is good. Just one tip. If you are going to use a pastry base. Do not roll it out. Press it in to the tin rather. I usually use a springform tin. Line the base of the tin with the dough, prick with a fork and bake it blind for a few minutes. THEN press the sides of pastry in before adding filling.
700g full fat soft cheese (Philadelphia) 4 large eggs 200g caster sugar 4x5oz cartons sour cream or 2 large cartons (about 600ml) 10 digestive biscuits vanilla essence (about a teaspoon)
Preheat the oven to gas mark 4 (180 or fan 160) Grease the bottom and sides of a loose-bottom cake tin (8 1/2 inches). Crush the biscuits and coat the base of the tin with them. Mix the cheese, eggs, 150g of sugar, vanilla and one 5oz carton of sour cream until thick and smooth, do not overmix as it can become runny. Carefully pour the mixture over the biscuits, being careful not to disturb the biscuits (spooning it over can be easier). Bake in the preheated oven for 30 min. Dont worry if it is a little wobbly in the middle as it will continue to cook later. It is important not to overcook. Remove the cake and let it cool a bit. Mix the remaining sour cream and sugar and pour over the top of the cake. Bake for a further 7 minutes. Remove from oven and cool overnight in the fridge. It can be a challenge to get it off the base of the tin without cracking the top. Try a pallet knife.