Sponge Cheesecake

This is a good cheesecake for a party, as the sponge can be made in advance and frozen. Keep the cheesecake chilled once made, as it contains no gelatine and will soon soften in a warm room. This recipe serves 8.

FOR THE SPONGE

2 large eggs

75 g (3 oz) caster sugar

50 g (2 oz) self-raising flour

FOR THE CHEESECAKE

100 g (4 oz) softened unsalted butter

150 g (5 oz) caster sugar

3 large eggs, separated

finely grated rind and juice of 2 oranges

200 g (7 oz) low- or medium-fat soft cheese

300 ml (½ pint) whipping or double cream

FOR DECORATION

icing sugar, for dusting

orange wedges

mint leaves

1 Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Lightly grease a 23 cm (9 in) loose-bottomed cake tin or springform tin and line the base with baking parchment.

2 Measure the eggs and sugar into a large bowl and beat until the mixture is thick and light in colour and the whisk leaves a trail when lifted out of the mixture. Sift the flour on to the beaten mixture and fold in lightly using a large metal spoon or spatula.

3 Turn the mixture into the prepared tin and tilt the tin to allow the mixture to spread evenly to the sides (don’t worry that there appears to be little mixture for the size of the tin).

4 Bake in the pre-heated oven for 20–25 minutes or until the cake springs back when lightly pressed with your finger and has shrunk slightly from the sides of the tin. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling. Turn out and leave to cool on a wire rack.

5 Wash and dry the cake tin and then line the base and sides with baking parchment. When the cake is completely cold, cut in half horizontally using a serrated knife. Place one layer into the prepared cake tin, cut side up.

6 To make the cheesecake filling, measure the butter into a large bowl and beat it well until thoroughly softened. Add the sugar and beat until light and fluffy. Next add the egg yolks, finely grated orange rind, the strained orange juice and the cheese, and beat well until smooth and thoroughly mixed. Whip the cream until it just holds its shape and fold into the cheese mixture. In a separate bowl, whisk the egg whites until stiff but not dry and fold them into the mixture.

7 Spoon the cheesecake mixture into the tin on top of the sponge and level the surface. Gently place the remaining sponge on top, cut side down, cover with clingfilm and chill in the fridge for about 4 hours or until the cheesecake mixture is firm.

8 To serve, carefully remove the sides of the tin and then gently peel away the paper. Using a palette knife or fish slice, ease the cake on to a serving plate. Dust the top with sifted icing sugar and mark into sections with the back of a knife. Decorate with orange wedges and mint leaves.

Read More: How to Prepare a Rich Cheesy Biscuits

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