Celebrate National Cheesecake Day with this classic recipe for a baked cheesecake. While awesome on it's own, it goes well with any sweet sauce, such as a fruit coli or even a caramel sauce. Serving as shown with a scoop of ice cream is a unnecessary indulgence, but it's cheesecake on its special day, so all bets are off.
2 8oz packs
1) Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm (9") springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and a teaspoon of sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
2) Put the cream cheese,eggs, sugar, vanilla and salt in an electric mixer at medium for 5 minutes. Place the mixture on the biscuit base and put it the oven at 350F or 177C for 25 minutes or more if the center is really wiggly. If you want the classic cracked top, leave it in the oven for 40 mins, with the door slightly open.