Basic Baked Cheesecake Recipe
Delicious, rich and creamy baked cheesecake. Can be topped with just about anything
Servings: 12
Ingredients
- 1 x 200 gram digestive biscuits or tennis biscuits
- 85 gram melted butter
Filling
- 500 gram cream cheese
- 250 gram mascarpone cheese
- 1/4 cup castor sugar
- 3 large eggs
- 385 gram condensed milk
- 1 tsp vanilla paste
- 3 tbsp cake wheat flour or all purpose flour
Instructions
- Preheat the oven to 160 degrees Celsius. Place the biscuits into a food processor and process until it resembles fine breadcrumbs
- Mix in the melted butter
- Line a 22cm springform pan, bottom and sides of the pan, with parchment paper
- Press the biscuits into the base using the back of a measuring cup, swril the cup around a little to get some of the biscuit to the side of the pan. Ensure that the biscuit crumbs are pressed firmly into the pan
- You can refrigerate whilst you make the filling
- In a large bowl beat the cream cheese until smooth, add the castor sugar and beat until it's well incorporated. Mix in the mascarpone together with the vanilla paste. Beat in the eggs, one at a time, just a few seconds each. Mix in the condensed milk and flour. Do not over mix
- Pour the filling into the biscuit base and bake at 160 degrees Celsius in a water bath for 45 minutes or until cooked. The center will be slightly jiggly and the cheesecake will be a little brown. Remove the cheesecake from the water bath and leave it to cool in the oven with the door slightly ajar. You can place a wooden spoon to keep the oven door open.
- Refrigerate for 4 hours. Loosen the pan and gently remove the cake off the base using the overhanging paper. Slide cheesecake off the paper
- Drizzle some caramel over or decorate as desired
Notes
- Not everyone agrees you need a water bath when baking a cheesecake, when baking little ones I don't use one. But if I am baking a large cheesecake I don't want to take any chances so I use one anyway. All you need is a large baking pan, filled halfway with warm water. Wrap the cheesecake pan in foil and then place in the water bath and bake.
- If your biscuit base feels a little crumbly add a little more melted butter. If you want the base to go all the way around the cheesecake you can use more biscuit
- I know it sounds like a lot of sweetness because of the added sugar but trust me for the amount of cream cheese and mascarpone you do need that extra sugar but it's not overly sweet
- If you don't have vanilla paste you can use a tablespoon of vanilla essence
- Although I topped my cheesecake with caramel you can use sour cream, berries or a berry coulis, or even chocolate. Whatever you prefer
- When lining my pan I have a little piece of the parchment paper hanging over, it's easier to remove from the pan. After lining the base I place it into the springform pan. I then place the little strips on the side of the pan so it slots into the little gap between the base and the wall of the pan and then tighten the pan