Bistro Cheesecake

14 ingredients
4 steps

Ingredients

  • None None FOR THE CRUST
  • 1 cup flour
  • 1/2 cup self-rising flour
  • 6 tbsp (3/4 stick) cold butter, cubed
  • 1/4 cup sugar
  • 1/4 cup water or lemon juice
  • None None FOR THE FILLING
  • 1 1/2 lbs (3 pkg) cream cheese, at room temereature, chopped
  • 1/2 cup sugar
  • 4 None eggs
  • 2/3 cup heavy cream
  • 1/4 cup flour
  • 1 tbsp finely grated lemon peel
  • None None Ground nutmeg, powdered sugar, candied orange slices (optional) and whipped cream, to serve

Directions

  1. 1
    Preheat the oven to 350°F. Lightly grease a 9-inch springform pan. For the crust, sift flours into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in sugar. Gradually mix in enough water or lemon juice to form a pliable dough. Wrap in plastic wrap. Refrigerate for at least 30 mins.
  2. 2
    Roll out pastry between 2 sheets of parchment paper to fit prepared pan. Press into pan to line bottom and sides. Trim edges. Refrigerate for 10 mins. Prick bottom with a fork. Line with parchment paper and fill with baking weights, dried beans or rice. Bake for 10 mins. Remove paper and weights and cool.
  3. 3
    For the filling, beat cream cheese and sugar in a large bowl with an electric mixer until creamy. Add eggs, 1 a time, beating well after each. Stir in cream, flour and lemon peel until smooth. Pour filling into prepared crust.
  4. 4
    Bake for 50-55 mins. Cool completely in pan on a wire rack. Refrigerate for at least 4 hours or until firm. Serve dusted with nutmeg and powdered sugar. Garnish with candied orange slices, if desired, and whipped cream.

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