Skip to main content

Baked Cheesecake

Recipe Courtesy - @Inapaarman

  • 2 x 250 g tubs cream cheese
  • finely grated rind of 1 lemon
  • 2 extra large eggs
  • 1 cup (250 ml) Ina Paarman’s Vanilla Cake Mix
  • 1 cup (250 ml) fresh cream
  • 1 cup (250 ml) plain full cream yoghurt

To Serve
sweet sherry, muscadel wine or honey


Cut a circle of baking paper 30 - 45 cm in diameter (See Ina’s Tip) and line a well buttered 20 cm rectangular springform tin, or a normal 20 cm tin with the paper, allowing the paper to stick up above the pan. Butter the paper on the inside as well. Adjust the oven rack one slot below the middle and preheat the oven to 200°C.

Beat the cream cheese in a large mixing bowl until smooth. Add grated lemon rind and mix well. Separate one egg. Add egg white to the mixture and beat well. Add yolk. Beat again. Repeat with second egg. Add Cake Mix and beat in on slow speed until just mixed.

In another bowl, beat cream to same consistency as the yoghurt. Fold yoghurt into the cream. Fold yoghurt mixture into the cream cheese mixture. Pour and scrape cake mixture into the paper lined tin. Bake for 40 minutes.

Baked cheesecake   prep 1
Turn oven off, open door a few centimetres using a wooden spoon to keep it open. Leave cake to cool in the warm oven for another 30 minutes.

Baked cheesecake   prep 2
Remove from oven and allow to cool at room temperature. Gently ease away the sides of the springform tin and slide the cake off the base of the tin or lift the cake out with the paper collar. Peel off baking paper around the sides and cut into slices. Serve with a glass of sherry poured over the cake.

Ina's Tip
What to do with left over Vanilla Cake Mix.

Secure the open foil packet of Vanilla Cake with a peg and store it in the fridge. Use for:
• Your next cheesecake
• To bake our Milktart with Apples
• To make custard

Warm 2 ½ cups (625 ml) full cream milk, add 1 T (15 ml) of butter and ½ cup (125 ml) of dry Vanilla Cake mix. Stir non-stop with a wooden spoon over medium heat, until the custard starts to boil. Cook slowly for 2 minutes while still stirring, add 1 - 2 drops of yellow food colouring. Serve warm or cold. Makes 3 cups (750 ml) of custard.

How to prepare the paper lining for the tin

Cut a big square of baking paper. Keep folding it into smaller and smaller triangles. Finally round off the top. Unfold and use.


Popular posts from this blog

Decadent Coffee FudgeIngredients 284 g white chocolate, chopped170 oz bittersweet chocolate, chopped1 300-mL can sweetened condensed milk2 Tbsp coffee powder½ Tbsp water

Method Line a 8x8 inch baking pan with parchment paper; set aside.In a small bowl, dissolve coffee powder in water (it will be thick).In a heatproof bowl over a pot of barely simmering water, melt together the white chocolate, bittersweet chocolate, sweetened condensed milk, and coffee mixture, stirring constantly until smooth, about 5 minutes.Scrape chocolate mixture into prepared pan, smoothing the top. Refrigerate for at least 3 hours, or overnight, until fudge is firm.Lift fudge out of pan (by grabbing the parchment paper) and place on a cutting board. Cut into squares using a hot knife.

Home Made Malva PuddingThis recipe serves 2
For the Pudding  1/2 coffee cup of sugar 1 egg 25g butter 2 spoons smooth apricot jam (I used Mirabelle plum jam - Mirabelle is a round and yellow type of plum quite common in France and a specialty of the region I come from) 1 coffee cup of flour (I used soya flour, which is gluten free) flour 1 coffee cup of milk 1 tablespoon vinegar( I used white wine vinegar) 1 teaspoon bicarbonate of soda

For the Sauce  50g butter 1/2 coffee cup sugar ½ coffee cup water 1 coffee cup cream or milk (I chose the evil option: double cream - I don't regret it!) 1 teaspoon vanilla essence

Making the Pudding:  Mix the sugar, egg, butter and jam together well Add the flour and milk. Mix well Add the bicarb and vinegar and mix again Pour in earthenware, bake at 180°C, covered, until set

Making the Sauce:  Melt together the butter, sugar and water Add the cream or milk and bring to the boil Remove from the heat and add the vanilla essence

Once the p…
The Best Homemade Peanut ButterIngredients
BASIC PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts1/4 to 3/4 teaspoon kosher salt1 to 2 teaspoons honey1 to 3 teaspoons peanut or vegetable oil, if needed

ALMOND PEANUT BUTTER 1 cup (150 grams) unsalted shelled peanuts1 cup (150 grams) unsalted whole almonds1/4 to 3/4 teaspoon kosher salt1 to 2 teaspoons honey1 to 3 teaspoons peanut or vegetable oil, if needed

CHOCOLATE PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts1/2 teaspoon kosher salt2 tablespoons peanut oil or vegetable oil, plus more as needed1/2 cup (45 grams) unsweetened cocoa powder1 1/2 cups (170 grams) powdered sugar

ROAST NUTS Heat oven to 176 degrees C. Add the nuts to a round or square cake pan (or rimmed baking sheet). Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, they can burn quickly). Let cool until you can handle them.
BASIC PEANUT BUTTER If you are making crunchy …