Dan Lepard's classic cream cheesecake

By Dan Lepard
Updated March 1 2017 - 6:08pm, first published November 7 2016 - 11:19am
Dan Lepard's classic cream cheesecake.  Photo: William Meppem
Dan Lepard's classic cream cheesecake. Photo: William Meppem

This is a very delicate but gorgeously rich 1960s-style baked cheesecake, with a chocolate cookie crumb crust that has a soft pastry texture once baked and chilled. Folding beaten egg white through the mix gives it a light, aerated texture, subtly different to the all-in method of most modern baked cheesecakes. If you like, you can replace the cooked mixture of mascarpone and sugar with a 395-gram tin of sweetened condensed milk, and just pour that into the cream cheese with the yolks.

Classic cream cheesecake

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