Classic Baked Cheesecake Recipe
When it comes down to Cheesecakes, there is no skirting around the classic baked cheesecake as a family pleaser. This true classic family dessert ticks all the boxes when it comes to finishing off a great family meal. Our baked cheesecake is sweet without being too sweet, creamy and buttery to taste it melts in your mouth. It’s a recipe that is easy to make for the expert chef to the novice trying it out for the first time.
Baked Cheesecake Recipe Tips
- This recipe can be made with any kind of cream cheese. For a New York style baked cheesecake, you may need to add more sour cream.
- Easy way to remove the baked cheesecake from its base is once it is cool, put the whole tin on an upturned round pot or large glass and pull the outer rim down so that the cheesecake still sits on the top definitely prevents you from dropping it!
- If you are entertaining adults, try substituting the sweeter biscuits for ginger biscuits ” adds a little more kick!
- Try using coconut in the biscuit base, lime juice instead of lemon in the cheese mixture, and top with some icing sugar (you may want to also added a dash of rum into the cheese mix for an ‘adult’ version!)
- If your baked cheesecake is cracked, you can always cover it with some fruit or decorative feature. However to avoid this happening again, you may need to bring the cream cheese to room temperature before you start to mix it.
- You can use a square tin 20 x 20.
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- Recipe Serves: 6-9 portions
- Recipe Cooking Time: 1.5 hours
- Recipe Preparation Time: 20 minutes
- 110 grams/3 3/4 oz of butter, melted
- 250 grams/8 3/4 oz of sweet crumbly biscuits
- 1 tbs mixed spices (of your choice)
- 500 grams/1 1/8 lbs of cream cheese
- 145 grams/5 oz of icing or castor sugar
- 4 large eggs
- 1 tbs lemon juice
- 1 tsp vanilla essence
- Line a 20cm/8inches loose-bottom baking tin with baking parchment (use a little butter to stick the paper in place).
- Crush the biscuits with a rolling pin using plastic bags so that the crumbs don’t go everywhere or a food processor! Thoroughly mix the biscuit crumbs with the melted butter and mixed spices.
- Firmly press down the mix into the tin as evenly as possible. Leave to chill in the fridge for 15mins while you make the cheesecake mixture.
- Before starting the filling preheat your oven to 180c.
- Beat the cream cheese and sugar together (adding sugar slowly to the cream cheese) until nice and smooth, add the vanilla essence and lemon juice and continue beating until everything is evenly mixed together with a thick consistency.
- Add 1 egg at a time, beating the egg well through the mixer each time, until it is all thoroughly combined.
- Remove the base from the fridge and spoon the mix over and smooth out evenly. Leave to set for a few minutes.
- Place the tin in the warm oven for 45mins or until it is firm and slightly caramelised.
- Remove the baked cheesecake from the oven and set it aside to cool.
- When the baked cheesecake is cool, it is ready to serve – this will make it easier to get the cake out of the tin.
- Push up the base of the tin and then slide the cheesecake out on to a pretty plate, ready to serve.
- Decorate with some more chopped peaches and raspberries with cream or the coulis on the side.
For more Baked Cheesecake information, you might be interested in reading about cake tins:
Cheap vs expensive cake tins
For more Baked Cheesecake recipes, you might be interested in reading the following BellyBelly article:
Dame Nellie’s No Bake Cheesecake Recipe