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Cheesecake pie

This cheesecake was a big hit at our BHK charity cake sale this weekend #cookforukraine


Serves 12

2 x 320g sheets puff pastry

flour, for rolling

200g soft cheese

100ml double cream

60g caster sugar

10g cornflour

splash vanilla extract

finely grated zest of 1/2 lemon (optional)

beaten egg or milk, to glaze

icing sugar, to dust


1 Preheat the oven to 200C, gas 6. Open out a sheet of pastry and use to line a parchment-lined baking tray (mine was 23cm x 33cm) rolling it out a little if needed so it comes about 1cm up the sides.

2 Beat together the soft cheese, cream, sugar, vanilla and lemon zest, if using. Pour over the pastry.

3 Open out the second sheet of pastry and prick lightly with a skewer. Lay on top of the filling and pinch the pastry edges to seal together roughly.

4 Brush the surface with egg or milk then bake for about 30 minutes until puffed and dark golden.

5 Leave to cool then dust with icing sugar and cut into rectangles to serve.


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