A family recipe from our co-founder Alex, that inspired our latest butter yellow called 'Bake Sale'.
When my mum had her first baby (me!) she was given a copy of The Good Housekeeping Step-by-Step Cook Book. It was the 80s (as the cover below may give away) and she was 24 — it was clearly time to get serious about keeping a good house ;)
But thank goodness she got that book, because out of it came all our most loved recipes, the ones that became family staples. Like the Baked Rich Cheesecake I’m sharing below.
This cake was definitely on my mind when we named our new hue Bake Sale. A buttery yellow that called for a name that conveyed its feeling. The soft toasty yellow made me think of fresh baked goods, a cozy smell filling up a house and the joy of sharing cake!
Mum’s Baked Rich Cheesecake
Ingredients (8 servings)
For the crust:
- 150g plain flour
- 175g butter
- 50g sugar
- 1 egg yolk
- Grated rind of 1 lemon
For the filling:
- 550g cream cheese
- 200g granulated sugar
- 2 eggs
- 1 egg yolk
- 30ml (2 tbsp) double or whipping cream
- 15ml (1 level tbsp) grated orange rind (don't skip this bit!)
- Pinch of salt
To serve:
- In our house we always served it with a mixed berry coulis and sometimes a thick caramel sauce.
Method:
- Make the crust. Beat together the flour, butter, sugar, egg yolk and lemon rind until well mixed. Cover and refrigerate for 1 hour.
- Press one third of the dough on to the base of a 20.5-cm (8-in) spring-release cake tin and bake at 200°C for 8 minutes. Cool.
- In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar until evenly blended. Add all the remaining ingredients and beat until really smooth.
- Press the remaining crust dough round the sides of the cake tin, to within 2.5 cm (1 in) of the top. Increase the oven temp to 240°C.
- Pour the cheese mixture into the tin and bake at 240°C for 12 minutes. Turn the oven down to 150°C and bake for a further 35 minutes. Turn off the oven but leave the cheesecake inside for another 30 minutes to cool.
- Refrigerate until required.
- Just before serving, remove the sides of the tin, loosen the cheesecake from the base and slide it on to a plate. Top with your preferred toppings!
In our family this recipe is so well loved — whether you bake it this weekend or another, we hope you enjoy the smell of warm toasty cheesecake filling up your house!
And if you never want that feeling to end… well, that’s why we made Bake Sale.
Happy Mother’s Day to all the wonderful mums out there. If you are the mum yourself maybe forward the recipe on as a hint... Let me know how it goes!
/ Alex
