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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
225g (8oz) digestive biscuits75g (3oz) butter450g (1lb) curd cheese15ml (1 tbsp) cornflour5ml (1 tsp) vanilla essence3 eggs150g (5oz) caster sugar225ml (8fl oz) double cream or Greek yogurt450g (1lb) fresh soft fruits
Serves: 8-10Preparation Time: 20 Minutes plus Cooling and ChillingCooking Time: 30 MinutesTools: K Beater
Tried and tested many times and it is absolutely delicious. It is simple to make and pretty foolproof. Don't worry about the cooling stage too much if you intend to use fresh fruit or fruit compote on the top as this will cover up any cracks that appear. (The slow cooling is to prevent cracks appearing on the top of the cheesecake.) I just slightly opened the oven door at the end of cooking to prevent it becoming too well done.
A tip here is to switch off the oven when a pale brown ring appears around the circumference of the cheesecake and it has slightly shrunken away from the sides of the tin.
I used a mixture of Quark and full fat soft cheese and custard powder instead of the cornflour. This is well worth doing to lower the overall fat content of the finished cheesecake. It is still indulgent and as tasty as any cheesecake I have had elsewhere. I also find it improves if left in the fridge overnight before eating.
Good recipe again Kenwood, (haven't had one that wasn't yet,) so many thanks.
Having only ever made basic foolproof 'cook from the box' cold cheesecake mix, I thought I would have a go at this oven-bake recipe. Guessing that curd cheese must mean something like Mascapone Italian cheese I have now succeeded in baking my first ever cheesecake! Planning to top it - when it cools fully - with a scattering of freshly picked-today blueberries ( on top of a basic 'purple' coulis layer using 100g blueberries/20g caster sugar/3 drops Madagascar Vanilla). #EvenDisasterChefsInTheMakingCanHaveAGoodKenwoodBakeDay
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