About our baked cheesecake recipe
Despite being baked, this easy cheesecake recipe takes less than 1 hour and never fails to impress at a dinner party. Why not serve with some berries or fruit of the season for added bite!
Method
Step 1:
Remove the soft cheese from the fridge 30 minutes before cooking to allow it to get to room temperature. Preheat the oven to 150°C (fan 140C°, gas mark 2).
Step 2:
Crush the biscuits to fine crumbs either by whizzing in a food processor or put them into a polythene bag and bashing them with a rolling pin.
Step 3:
Transfer to a bowl and stir in the melted butter. Spoon this mixture into the base of a 20cm (8in) springform tin, pressing the biscuit well into the base.
Step 4:
Spoon the soft cheese into a large bowl and beat well to soften it. Add the golden caster sugar, double cream, eggs, vanilla extract and orange zest. Mix well until all the ingredients are evenly combined. Pour this mixture over the top of the biscuit base.
Step 5:
Bake in the oven for 30 minutes then turn off the heat and allow to finish cooking in the heat of the oven. (The cheesecake will still be quite wobbly at this stage).
Step 6:
Carefully remove from the oven and chill overnight or at least 4 hours.
Step 7:
To make the raspberry sauce, tip the frozen berries straight into a saucepan and sprinkle over the golden granulated sugar.
Step 8:
Stir well over a high heat until the fruit has softened and the juices are beginning to bubble. Remove from the heat then push through a sieve to remove the seeds catching the juice in a bowl. Allow to cool then have a taste as you may need to add more sugar. The sauce should be tangy but not over sweet or too sour.
Step 9:
To serve, cut the cheesecake into wedges and drizzle over a little of the sauce. You could also serve the cheesecake topped with double cream whipped so it just holds it shape then spoon the sauce on to the plate.
Ingredients
- 650g Cream cheese
- 175g Digestive biscuits
- 75g Butter (salted) (melted)
- 175g Billington's Unrefined Golden Caster Sugar
- 100ml Double cream
- 3 Egg(s) (free range) (large, beaten)
- 1 tsp Nielsen-Massey Vanilla Extract
- 2 tsp Orange (zest of)
For the sauce
- 300g Raspberries (frozen)
- 3 tbsp Unrefined golden granulated sugar
Recipe Reviews
This was the first baked cheesecake I have made (l have previously made the non baked varieties)….however, it is by far the BEST cheesecake I have tasted! I will never go back!
Thanks for a fantastic recipe 😊
It is a very interesting cheesecake but I loved it didn't make the sauce but the leftover cream still mad my day!
Well I made this yesterday, followed everything, I even took the advice from the reviews and cooked for 45 minutes then turned the oven off, left in the oven for 1 hour 45, put in the fridge, tried it late last night and it seems like it's split, it tastes nice but not like a baked cheese cake I've had in restaurants but its a grainy texture.
Absolutely delicious, first baked cheesecake ever will definitely be making again, lots of positive comments 🙂
Just put in oven glad I read reviews as well I'll leave it in oven 45 minutes then turn oven off see how it turns out. Used my new kenwood k beater but think next time I'll use the whisk attachment I think.
Great cheesecake it came out lovley. I can't have eggs so I swapped them out for chia seeds and it came out perfectly, just 1tbsp chia seeds with 3tbsp of water makes one egg so I tripled this. I also put in for 45 mins like everyone else said and it was great definitely needed the extra time then left in the oven for 2 hours and straight to the fridge. Best cheesecake I've ever made, thanks for the recipe!
Ingredients
- 650g Cream cheese
- 175g Digestive biscuits
- 75g Butter (salted) (melted)
- 175g Billington's Unrefined Golden Caster Sugar
- 100ml Double cream
- 3 Egg(s) (free range) (large, beaten)
- 1 tsp Nielsen-Massey Vanilla Extract
- 2 tsp Orange (zest of)
For the sauce
- 300g Raspberries (frozen)
- 3 tbsp Unrefined golden granulated sugar