Everyone loves a baked cheesecake, right? I find that it’s a great dessert to make for crowds, especially when some people are not keen on chocolate.
I’ve made a few baked cheesecakes in my time but I would have to say this one is a winner. It’s made with full-fat cream cheese and low-fat cream, which is a little different to many recipes I’ve come across that seem to always include sour cream.
This recipe involves baking the cheesecake in a water bath, but I wimped out on doing this. The thought of first wrapping my spring-form pan in a few layers of foil and then pouring boiling water into a baking dish that needs transferring to a hot oven scared me. I had visions of water leaking into my cheesecake and one of the children or myself getting burned from water sloshing around the kitchen. One day I’ll give it a go.
Due to my being a scaredy cat my cheesecake cracked of course, and then sunk after a few minutes out of the oven. I really don’t think it mattered though. It still tasted great, especially the following day. I served it with drizzled melted chocolate and sliced strawberries for a dinner party and it was heavenly.
Have a read of Talia’s cheesecake tips for creating the perfect cheesecake!
Recipe via Homemade Heart
1 and ½ cups of Marie biscuits, crushed (in a food processor or the like)
¼ cup of caster sugar
¼ cup butter, melted
750g cream cheese, softened to room temperature (very important!)
1 cup of light cream
1 cup of caster sugar
4 teaspoons vanilla essence (or 2 of vanilla extract)
5 tablespoons of self-raising flour
2 large eggs, lightly beaten
Pre-heat oven to 170 degrees celcius. Line a 24cm spring form pan with baking paper.
Combine the crushed biscuits, ¼ cup caster sugar and the melted butter in a bowl. Press this mixture firmly into the base of the spring form pan using the bottom of a glass. Bake in the oven for 5-10 minutes or until lightly golden. Adjust the oven temperature to 150 degrees celcius.
In a stand mixer (or using a hand mixer or food processor) using the paddle attachment, beat the cream cheese with the sugar until completely smooth.
Add the cream, vanilla, flour and eggs. Mix again until smooth, being careful not to over-mix. Talia says to then bang the bowl down against the bench to rid any air bubbles in the mixture.
Pour mixture over pre-baked base and then pop the pan in the oven for 60-90 minutes, until the top of the cheesecake is set but still wobbly, and lightly browned. Once cooked, open the oven door ajar and let the cheesecake sit in the oven for a further 10 minutes. Transfer to a cooling rack to sit for 10 minutes. Remove from tin and place on a plate. Cover with cling wrap and refrigerate for at least 6-8 hours.
Serve slices with a dusting of icing sugar, or a drizzle of chocolate, with or without fruit such as berries or passionfruit. A berry coulis would also be amazing, as would a (salted!) caramel sauce!