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Baked cheesecake

Published: Updated:

38 Reviews

Total Time
Prep Time
Bake Time
Serves 10
Serves 10
A little effort

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!

10 ingredients9 steps


    1. 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).

      Ingredients for this step

      • Cream cheese (650g)
    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.

      Ingredients for this step

      • Digestive biscuits (175g)
    3. 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.

      Ingredients for this step

      • Butter (salted) (melted) (75g)
    4. 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.

      Vanilla extract being poured into a bowl of cheesecake mix with wooden spoon in. Baking tin, orange and pack of sugar in background
    5. Step 5

      Bake in the oven for 50 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).

    6. Step 6

      Carefully remove from the oven and chill overnight or at least 4 hours.

    7. Step 7

      To make the raspberry sauce, tip the frozen berries straight into a saucepan and sprinkle over the golden granulated sugar.

      Ingredients for this step

      • Raspberries (frozen) (300g)
      • Billington's Unrefined Golden Granulated Sugar  (3 tbsp)
    8. 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.

      Raspberry coulis being passed through a sieve with a wooden spoon into a white bowl
    9. 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.

      Raspberry sauce being poured on top of a slice of baked cheesecake with sugar pack in background and vanilla bottle on its side


      • 650gCream cheese 
      • 175gDigestive biscuits 
      • 75gButter (salted) (melted) 
      • 175gBillington's Unrefined Golden Caster Sugar 
      • 100mlDouble cream 
      • 3Egg(s) (free range) (large, beaten) 
      • 1 tspNielsen-Massey Vanilla Extract 
      • 2 tspOrange (zest of) 
    • For the sauce

      • 300gRaspberries (frozen) 
      • 3 tbspBillington's Unrefined Golden Granulated Sugar  


    • Food processor
    • Rolling pin
    • Wooden spoon
    • 20cm springform cake tin
    • Mixing bowl
    • Saucepan
    • Sieve

    Nutritional information per 144g serving

    • Energy 503cal
    • Fat 36g
    • of which Saturates 21g
    • Carbohydrates 33g
    • of which Sugars 26g
    • Protein 9.3g
    • Salt 0.99g

    38 Baker Ratings

    The baking time for this recopie is way off- needed 50 min!

    Baking Mad

    Hi thanks for your feedback. I would like to advise that this recipe has been reviewed by the team and the baking time has been increased to reflect this. 


    Happy Baking!

    Love this?
    0 bakers loved this!

    This is such a good recipe I used lemon zest instead of orange and added a little lemon juice too and it turned out great, it needed about an hour in the oven instead of 30 minutes and then I left it in the oven for about an hour (until the pan was cool enough to touch) then took it out and left to cook for 2.5 hours in the kitchen
    Turned out perfect, thank you for the recipe ☺️

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