Baked cheesecake recipes
Our top 3 of 22 Baked cheesecake recipes
- Soft and Creamy Baked Cheesecake
- Baked Cheesecake with Blueberries
- Jo Pratt's Baked Mocha Cheesecake
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* The method above is as per the original recipe. For me personally, the biscuit base is a little soft this way, so next time I will bake it at 180 degrees C for about 10 minutes before leaving to cool and adding the filling. ** Topping ideas: Fresh berries or other fruit Fruit coulis Fruit compote (In photo: 1. Mixed berry compote simply made from frozen mixed berries and a little sugar cooked over a medium heat for a few minutes 2. Plum and apple compote with cinnamon and ginger - cooked over a medium heat, with a little water, for about 15 minutes) Bannoffee - slices of banana and a spoonful of dulce de leche or toffee sauce
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- 75 g (50 g) Unsalted butter
- 300 g (200 g) Digestives, Gingernuts or shortbread
- ½ tsp Ground ginger or cinnamon (optional)
- 600 g (300 g) Cream cheese
- 200 g Caster sugar (normal or golden)
- 4 (2) Whole eggs
- 1 (still 1) Egg yolk
- 1 lemon (½) Juice and finely grated zest
- ½ tsp Vanilla paste / vanilla extract / seeds from ½ vanilla pod
- 300 ml (150 ml) Sour cream
- Melt the butter and brush a little all over the insides of a 22-25cm square or round cake tin (or a 15-16cm square / 18 cm round cake tin for quantities in brackets), then line the base and sides with baking paper. Wrap the outside of the tin (base and sides) with foil.
- Blitz the biscuits in a food processor (with the ginger / cinnamon if using) then add them to the melted butter and mix well together before tipping into the prepared tin and pressing down flat into the base. Chill in the fridge for half an hour*.
- Preheat the oven to 140 degrees C.
- Beat the cheese and sugar together. Ideally, use an electric hand whisk, stand mixer or food processor, or you could use a good old wooden spoon for a work out!
- Once smooth, add the eggs one at a time, followed by the egg yolk. Beat well after each addition. Add the lemon juice and zest, and the vanilla and beat again. Pour in the soured cream and fold in with a large spoon or a spatula.
- Remove the biscuit base from the fridge and place it in a roasting tin. Pour the filling on top of the base. Carefully pour hot water from the kettle into the roasting tin to come up halfway up the outside of the tin. Bake on the middle shelf for 1 hour (45 minutes for a smaller tin). The middle of the cheesecake should still be wobbly. Switch off the oven and leave the cheesecake in there (door closed) for at least an hour. Nigel Slater says you can even leave it overnight. Remove from the oven and chill in the fridge for couple of hours.
- Serve as it is, or with toppings**.
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- 75g butter melted (plus extra to grease tin)
- 175g digestive biscuits
- 175g blueberries (extra to decorate)
- 450g cream cheese
- 150g caster sugar
- 1 tsp vanilla essence
- 4 eggs, lightly beaten
- icing sugar to dust
- 1. Preheat the oven to 180/gas 4. Butter the sides and base of a 24cm cake tin.
- 2. Place the biscuits into a food processor and pulse until the mixture resembles rough breadcrumbs. Alternatively, place them into a plastic bag and bash with a rolling pin. Mix the crushed biscuits with the melted butter and press down into the base of the tin. Spread the blueberries over the base and allow to chill in the fridge until needed.
- 3. Beat the cream cheese, sugar, vanilla extract and the eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 minutes, or until pale golden and only wobbles slightly when you gently shake the tin.
- 4. Remove from the oven and allow to cool in the tin for about 10-15 minutes, then run a knife around the edge to loosen it and carefully remove the cheesecake from the tin. Transfer to a serving plate. Sprinkle over a few blueberries, then dust with icing sugar.
- 5. Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.
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- 300g double chocolate chip cookies
- 60g butter. melted
- 300g white chocolate
- 300g light cream cheese
- 3 large eggs
- 2 tsp instant coffee granules/powder
- 1 tsp caster sugar
- Pouring cream to serve (optional)
- Preheat the oven to 170C/ gas 3. Grease and line the base of a 20cm loose-bottomed or spring-clip cake tin.
- Crush the biscuits to a crumb either in a food processor or in a plastic food bag using a rolling pin. Melt the butter and mix into the biscuits. Tip into the cake tin and pack down with a potato masher or the back of a large spoon.
- Gently melt the chocolate in the microwave or in a bowl over a saucepan of simmering water. Once melted, leave to cool for 5 minutes before adding the cream cheese. Beat with a wooden spoon until smooth. Mix in the eggs and then pour on top of the cheesecake base in the tin.
- Mix the coffee granules/ powder with the caster sugar and 2tbsp of hot water until dissolved. Spoon over the top of the cheesecake and swirl with the handle of a teaspoon.
- Place the tin on a baking tray and bake in the oven for 1 hour, until the middle of the cheesecake is just set. Remove from the oven and leave to cool.
- Serve at room temperature, with pouring cream if liked.