Gino D’Acampo Baked Cheesecake Recipe
The Blue Cross are encouraging the nation to get involved and have tea parties to help raise money for injured and sick animals all over the country.
Gino D’Acampo is just one of the famous faces that are helping the cause and he has donated his recipe for the delicious baked cheesecake!
Why not try making your own and get involved with the cause? Here’s everything you’ll need and how to make it.
Baked Cheesecake
Serves: 8
For the short crust -
1 medium egg yolk
2 tbs cold water
180g plain flour plus extra for dusting
2tbps caster sugar
1 tbs salted butter
For the filling -
500g ricotta cheese
200ml sour cream
2 medium eggs
2 tbs ground almonds
100g icing sugar
5 tbs amaretto liqueur
1 tbs large raisins
2 tbs flaked almonds
Method:
1. To make the pastry, place the egg yolk in a small bowl and pour in the water, mix with a fork and set aside.
2. Sift the flour, salt, sugar and ground almonds into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine crumbs. Stir in the yolk mixture and work with your fingers to create a firm dough. If the dough looks dry, add a little more cold water.
3. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
4. Transfer the dough to a lightly floured surface and roll out to a circle about 28cm diameter. Use to line a 22cm loose-based flan tin and prick the base with a fork. Chill for 30 minutes.
5. Preheat the oven to 190°C/gas mark 5.
6. Line the pastry case with greaseproof paper, fill with baking beans and bake in the middle of the oven for 15 minutes. Take the tin out of the oven and let the pastry rest for 5 minutes. Remove the paper and beans and return to the oven for a further 6 minutes until the pastry base is crisp and lightly coloured. Place the flan tin on a baking tray.
7. Reduce the temperature to 150°C/gas mark 2.
8. To prepare the filling, place the ricotta cheese in a large bowl with the sour cream, eggs, almonds, icing sugar and amaretto. Pour the filling into the pastry case and scatter over the raisins and flaked almonds. Bake in the middle of the oven for 70 minutes.
9. Turn off the oven and leave the cheesecake to rest in the oven for 2 hours without opening the door.
10. Unmould the cheesecake, cover with clingfilm and chill in the fridge for at least 8 hours.
11. Remove from the fridge 30 minutes before slicing and serving.
Gino D’Acampo has kindly donated this recipe to Blue Cross pet charity as part of their annual Tea Party. Find more information here: www.bluecross.org.uk/teaparty
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