Tuesday, 24 September 2013

Baked Austrian Cheesecake

Every year Dave asks for Baked Austrian Cheesecake for his birthday.

Every year I make it. I've pretty much got this recipe waxed now. My cakes ALWAYS come out wonky. No matter how hard I try. I clearly need new baking tin thingy's. It tastes SHA-MAZING though.


(Use a Springform Cake Tin)
2 packets of Fox's Golden Crunch Creams *secret ingredient!*
2 TBSP melted butter
2 tubs Philadelphia Cream Cheese
Half Cup of White Sugar
5 x Large, Seperated Eggs
Half Cup of Milk
1 tsp Lemon Rind - grated
1 tsp Vanilla Essence
3/4 cup of sifted Plain Flour
1/4 cup of Icing Sugar
3 TBSP Golden Raisins ( or dried apricots! )


Preheat oven to 300F / 150C

  1. Place your biscuits in a large sandwich bag and smash the heck out of them with a rolling pin.  They will go sticky because of the creamy icing in them, but that's fine - Smash Away.
  2. Mix with the melted butter and press into the bottom of your tin. 
  3. Beat the cheese & white sugar together in a large mixing bowl until light. Add the egg yolks one at a time, beating well after each addition. 
  4. Add milk, lemon rind & vanilla essence.
  5. Stir in the flour and blend until smooth.
  6. In another large bowl, beat the egg whites until they form soft peaks. Gradually add the Icing Sugar until they form stiff peaks. 
  7. Fold the whites into the cheese mixture.  Gently stir in the raisin bits, then pour the mixture into the prepared crust. 
  8. Bake for 55 minutes or until the centre appears firm.  Let the cake cool in the oven for 15 minutes, then allow to cool to room temp.
  9. Top with some flaky almonds if you want to.

Let me know if you give it a go! Happy Baking Shmaking!