Slow Cooked Cheesecake

This Slow Cooked Cheesecake is one of our favourite deserts to cook in the Rayburn. 

Slow Cooked Cheesecake



55g (2 oz) butter, melted

115g (4oz) digestive biscuits, crushed

1 tsp finely grated lemon zest

25-55g (1-2 oz) caster sugar


55g (2 oz) butter

85g (3 oz) caster sugar

1 tsp finely grated lemon zest

3 large eggs

3 tbsp lemon juice

450g (1lb) cream or curd cheese

3 tbsp single cream

a pinch of salt


1. Lightly grease a 23cm loose-bottomed spring form tin. Mix the butter with the crumbs, lemon zest and sugar. Press into the base of the tin.

2. Cream the butter, sugar and lemon zest until soft and light. Separate the eggs and gradually beat the yolks into the creamed mixture. Stir in the lemon juice, cheese and cream. Whisk the egg whites with the salt until they are stiff. Stir a tablespoon of the whites into the mixture to slacken it and then gently fold in the rest.

3. On a grid shelf on the lowest set of runners bake in the main oven on 150°C (300°F), Gas mark 2 for 1-1& 1/4 hours, until the cheesecake is just firm.

4. Transfer to the lower oven (all models) for 30 minutes to finish setting. When completely cold, unmould from the tin. Serve with fresh or well drained tinned fruit, and decorate with whipped cream.

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