Folks may be long shot, but has any one tried an oven backed cheese cake in the CIO.

This is a request of me by my younger bloke Sam.

Derek wrote on May 19^th, 2009 at 9:29pm:


Let me know when you are doing the baked cheese cake..
I'll come around and help you eat....I mean prepare some heat beads for you. 

Aart

I do a baked cheese cake generically known as a "New York" style.

I cook it in the normal oven, with a very moist heat, like 2 shallow pans of water in the oven with the cheesecake.

I cannot imagine cooking it in a camp oven but imagine it is more than doable if your temperature control is good.... (not like mine)








Pastry base:
* 220g (1,3/4 cups) plain flour
* 90g (1/3rd cup) caster sugar
* 1 egg, beaten
* 125g butter, softened
Or you could do a crushed biscuit base with butter to cheat)

Cheesecake:
* 1.25kg cream cheese, softened  (I use 600g of Philly, approx 250g of soft goats cheese, and 400g mascarpone, if I am doing a really special one)
* 375g  castor sugar
* 2 tablespoons plain flour
* 5 eggs
* 2 egg yolks
* 3 tablespoons very thick (double) cream



  1.   Preheat oven to 200 C. Lightly grease a 25cm springform pan with removable base with oil.

  2.   To make the base: Combine crust ingredients and mix well. Spread to the edges of the pan. Prick all over with a fork, then bake in preheated oven for 15 minutes. Allow to cool.

  3.   Increase oven temperature to 230 C.In a large bowl, combine cream cheese, sugar, flour, eggs and yolks. Mix together thoroughly.

  4.   Add cream and mix only enough to blend together.

  5.   Pour filling over base and bake in preheated oven for 10 minutes.

  6.   Reduce temperature to 110 C and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the centre.

  7.   Chill overnight. This is imperative!

Carolyn™ wrote on May 20^th, 2009 at 7:33am:



Only problem with that is that with cheesecake the proof is in the taste.