The Best Baked Cheesecake In The World (no Seriously...!!!)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 250 g malt biscuits
• 150 g butter, melted
• 250 g cream cheese
• 395 g condensed milk
• 2 tablespoons lemon juice
• 1 egg
• 300 g frozen raspberries, defrosted with all the juice reserved
• water, mixed with reserved juice to make 1/3c of liquid
• 1 tablespoon cornflour, mixed with additional 2t cold water
• 2 tablespoons lemon juice

Recipe

• 1 cheesecake:.
• 2 preheat oven to 150c. & prepare (grease/line) 9" round cake pan.
• 3 process malt biscuits & butter until finely crumbled (or crush biscuits & mix in butter) & line base of pan.
• 4 using a cake mixer or blender beat cream cheese, condensed milk, lemon juice & egg until completely smooth (about 5mins should do).
• 5 pour into cake pan.
• 6 bake at 160c for approximately 35mins (i usually check it from 30mins onwards).
• 7 the top should be just set, if it is browning too soon reduce heat, if it is splitting on top you should probably take it out!
• 8 cool then refrigerate for no less than 3hrs - it's one of those things that tastes better with age --.
• 9 note: don't panic if it's cracked or a little brown on top, you can either level it off if you think it'll taint the flavour or cheat like me & pour over the following topping to disguise the slight overdoneness --.
• 10 topping:.
• 11 place juice/water mixture in a saucepan & bring to the boil.
• 12 reduce heat & simmer for approximately 5minutes.
• 13 add cornflour mixture to slightly thicken.
• 14 mix in lemon juice then add berries & stir gently so as not to break up the berries too much.
• 15 you can use this mixture now or continue to reduce down if you wish. the last time i made this it was quite jammy (because i'd of course started on the dishes & forgotten that something was on the stove -- ) but it was just as devine as any other time so no worries if you think it's too sloppy!
• 16 when you have reached the required consistency pour topping over cheese cake & return to the refrigerator to continue to chill & set.
• 17 i usually make this about an hour after the cheesecake has been in the fridge so it has plenty of time to soak through the slightly brownish bits!
• 18 if you manage to bake the perfect cream coloured cheesecake (big ups!) you could omit this topping or serve it separately for your adoring fans to pour over their dessert themselves --.
• 19 i transport this cheesecake in the baking pan & only remove just prior to serving - it's much cleaner/easier that way & then someone else usually ends up getting stuck with cleaning the pan, mwah haha ha haaa!
• 20 enjoy!
• 21 note: raspberries can be substituted with any available berry, mixture or pulpy fruit as desired.
• 22 note 2: i made this again on the weekend but had no berries so substituted one of the tablespoons of lemon juice with three tablespoons of lime juice & once i had poured mixture into pan i drizzled some passionfruit & mango dessert topping through it & sprinkled some dessicated coconut over the top of it before baking. i also reduced the cooking temperature to 150c & it turned out perfectly. it was sooo delicious, light & fruity! i really am the cheesecake master mmm -- .