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Come and take a bite from this blissful Baked Cheesecake, and indulge and savor the rich, creamy sweet taste of heaven.
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake.
Is cheesecake better baked or not baked?
The key difference between baked and no-bake cheesecakes is that baked cheese has a superior texture. Baked cheesecakes have a dense, fluffy, moist, and smooth texture, which is not possible with a no-bake cheesecake recipe.
PrintOutstanding Delicious Baked Cheesecake
Try our irresistible Baked Cheesecake today! Our creamy and decadent cheesecake is sure to satisfy your sweet tooth and it is so beautiful with fresh fruit and chocolate drizzle.
- Prep Time: 30 minutes
- Resting Time: 60 minutes
- Cook Time: 85 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 slices depending on size 1x
- Category: Dessert
- Method: Moderate
Ingredients
Base:
- 1 packet of Tennis Biscuits (200g)
- 100g Butter (melted)
Filling:
- 4 eggs
- 1 cup sugar
- 3 tubs creamed cheese
- 250ml fresh cream
- 4 Tbsp lemon juice
- 1 tsp vanilla essence
- 1/2 cup Cake flour
- 1/4 cup Fresh cream (slightly sweetened & beaten stiff)
- 1/4 cup Slivered almond nuts
- 1/4 cup Melted Milkybar & milk chocolate
Instructions
Base:
- Crush the biscuits, and mix in the melted butter thoroughly.
- Press it into a prepared springform pan.
- Pressing it firm with the back of a spoon, covering the bottom & halfway up the sides.
Filling:
- Beat eggs well.
- Add sugar and beat until creamy.
- Beat the cream cheese & cream to soften, and then add it to the egg mixture along with all other ingredients and mix through.
- Pour filling into the base.
- Bake for 10 minutes at 180°C / 350°F.
- Then lower the heat to 130°C / 266°F and bake for a further 1 hour and 5 minutes. Switch the oven off & leave it in the oven for an additional 10 minutes and remove it from the oven
- Let it cool slightly, loosen the springform carefully with a thin sharp knife, and then leave it to cool off completely.
- This takes a while cause the cheesecake has a lot of heat trapped inside so make sure it’s completely cold before decorating otherwise the cream melts.
- Pipe sweetened cream on top.
- Cut up some kiwi & strawberries and arrange them nicely and scatter some slivered almond nuts, then drizzle with melted milky bar & milk chocolate.
Notes
Created, prepared, tried, and tested by Monowara Mohamed Bhamjee from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1 slice
- Calories: 575
- Sugar: 22.9 g
- Sodium: 457.4 mg
- Fat: 44.6 g
- Carbohydrates: 36.1 g
- Fiber: 0.9 g
- Protein: 9.8 g
- Cholesterol: 174.8 mg
Does cheesecake have to be baked in a water bath?
By all means, feel free to make your cheesecake without a traditional water bath. The traditional water bath provides two elements: a steamy, humid oven environment that prevents your cheesecake from drying out on top and insulation to protect the cheesecake from drastic temperature changes.
How do you tell if baked cheesecake is done?
The secret to testing a cheesecake for doneness: Wearing oven mitts, give the pan a gentle shake. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it’s done, and ready to be removed from the oven.
This post was added to the following link party: The Pin Junkie!; Homestead Blog Hop 457 and Sunday Sunshine Blog Hop 74
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This looks amazing! Thank you for linking up with Tell It To Me Tuesday! I hope to see you back again this week.
Thanks you and happy to share with you weekly. Will need back and have a great week.
Such a wholesome cake to bake for the whole family! Thanks so much for sharing and for posting on Fiesta Friday. Hope to see you again at the party.
Dear Pauline. Thank you very much for popping in and I hope that you will try this cheesecake and above all enjoy it.
Visiting from the Sunday Sunshine Blog Hop to say thank you for sharing your recipe! I love how you have garnished it!
Laurie
Hi Laurie. Thank you so much for dropping in and your kind words. Much appreciated
This recipe looks so rich and delightful!
I can see that it is a labor of love, because it does take a good bit of time to make.
Thank you so much for sharing this over at the Homestead blog hop!
Laurie
Hi Laurie – I agree with you, a labor of love, but we do need that as well from time to time. Enjoy and thanks for dropping in here.
I need to try this, I actually never made a baked cheesecake, and I have been looking for the recipe for quite some time now. Obviously, now is the moment 🙂
Awesome, looking forward to hear back from you how it turned out and what you think of this baked cheesecake. I truly hope you love and enjoy it.
I love cheesecake, thank you for the recipe! Thank you for linking up with Tell It To Me Tuesday, I hope to see you again this week!
Hi Lyndsey – You’re so welcome and hope you will try this Outstanding Super Delicious Cream Baked Cheesecake and thanks for allowing me to link up with you
I used to make quick no-bake cheesecake for my kids when they were little and they loved it. My son is chief baker now and he probably would love this recipe. Cheers Esme.
Hope your chief baker will try this one and that you will have a bite and enjoy it.