Asian Style American Baked Cheesecake #glutenfree #glutenfreebaking #glutenfreerecipes

Today, we are giving you the dessert for our Mother's day menu. This gorgeous baked cheesecake is the perfect finish for a Mother's day Lunch. Spoil the Mum in your life on Mother's Day.
 

Baked Cheese Cake

Sponge Base 

Sponge base Ingredients

Ingredients:  

5 Eggs

1/2 cup Sugar

3 tablespoons Vegetable Oil (Melted butter if you choose)

2 tablespoons Milk

2 teaspoons Vanilla Essence

3/4 cup Gluten-free SR Flour

Method: 

Preheat oven to 180C

Beat the eggs, sugar and vanilla until frothy.

Add flour, oil and milk - stir in gently with spoon

Pour into a prepared, papered, square tin slightly larger than the spring form tin.

Place in oven for 15mins.

The cake will rise and fall again after removing from the oven - do not be alarmed as we do not want a high cake base for the cheesecake.

 Filling

Ingredients:

250g Cream Cheese

1/4 cup Gluten-free Custard Powder

3/4 cup Milk

1/2 cup Thickened cream

3 Eggs

1/2 - 2/3 cup Sugar (to taste)

Zest of 1 Lemon

Method: 

Beat cream till just thickened (no peaks).

Place in fridge till needed.

In the mixer, slowly cream the cream cheese till smooth.

While the cheese is beating, place custard powder and milk in saucepan.

Place on heat and cook till nice and thick, stirring continuously.

By this time the cream cheese is nice and smooth in the mixer.

Add the hot custard mix directly to the cream cheese in the mixer and keep whisking slowly.

Add eggs one at a time.

Add sugar plus the lemon zest.

Whisk till smooth consistency. 

Construction of the Cheesecake: 

Grease the spring-form tin.

Cooked Cheesecake in Water Bath

When the sponge has cooled, turn out onto a wire rack.

Cut the sponge to size of spring-form tin.

Pace the sponge (cake side down) into the base of the spring-form tin.

Peel baking paper off the sponge.

Wrap the spring-form tin in alfoil.

Place into a dish that holds water to at least 1/4 way up the sides of the spring-form tin.

Poor boiling water into the dish to make the water bath.

Meanwhile take cream from the fridge and gently mix into the cream cheese mixture.

Poor over the sponge in the spring-form tin.

Bake in oven at 150C for 1.25hrs

Reduce heat to 120C and bake for 30 mins till golden brown. Make sure the water bath does not run out of water. Top up if necessary.
Allow to cool (overnight) and remove spring-form tin.
Decorate as desired.

Turned out Cheesecake