Baked Cheesecake
39 Reviews
About our Baked Vanilla Cheesecake:
Prepped and oven-baked in just over an hour, as soon as you take your first bite of our New York-style cheesecake you'll realise why it’s completely worth the effort. Serve to your friends and family and we guarantee they'll be asking for seconds - or even the recipe!
We’ve served ours with a tangy raspberry sauce, but you can personalise it however you like with fruit, caramel or even chocolate toppings.
What’s the difference between a baked cheesecake and a no-bake cheesecake?
The main difference between baked and no-bake cheesecake is in their preparation and texture. Baked cheesecake involves mixing ingredients like cream cheese, sugar and eggs, then baking in the oven, resulting in a dense, but creamy texture.
No-bake cheesecake, on the other hand, is chilled and set in the refrigerator and made without eggs, relying on ingredients like cream for firmness, and resulting in a lighter, mousse-like texture. Baked cheesecakes are richer, indulgent and completely worth the extra effort - and no-bake cheesecakes are quicker to prepare and have a softer, airier consistency. Both of them are equally as yummy!
Reasons to bake:
⭐Easy recipe for pro or novice bakers
⭐Deliciously rich and creamy
⭐Choose your own toppings
Substitutions and Variations
Ingredients
- 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
Method
Step 1
Remove the cream cheese from the fridge 30 minutes before cooking to allow it to get to soft and reach room temperature. While you're waiting, preheat the oven to 160°C (fan 140C°, gas mark 3).
Step 2
Crush the biscuits to fine crumbs either by whizzing the biscuits in a food processor for 2-3 minutes, or by putting them into a polythene food bag and bashing them with a rolling pin. (Noisy but effective.)
Step 3
Melt the butter in the microwave for a short burst, or alternatively in a saucepan over a low heat. Transfer the biscuit crumbs to a mixing bowl and stir in the melted butter.
Step 4
Spoon the biscuit mixture into the base of a 20cm (8-inch) springform tin (this tin will make it easier to release your cheesecake once baked), pressing the biscuit crumbs firmly into the base. (Top tip: use a potato masher or push down a small side plate on top of the crumbs to secure all the crumbs firmly into place.)
Step 5
Spoon the softened cream cheese into a large bowl and beat well until it becomes soft and light in texture. Add the golden caster sugar, double cream, eggs, vanilla extract and orange zest to the bowl. Mix well until all the ingredients are evenly combined, then pour or spoon this mixture over the top of the biscuit base. Use the back of a spoon or a spatula to smooth out the filling and ensure that all of the biscuit base is evenly covered.
Step 6
Bake the cheesecake in the oven on the middle shelf for 50 minutes, before turning off the oven and allowing the baked cheesecake to finish cooking in the remaining heat (it will still be quite wobbly at this stage).
Top tip: Allow the cheesecake to cool in the oven until completely cold (up to 2 hours) this helps with the cheesecake not cracking and also the residual heat further bakes the cheesecake. Refrain from opening the oven door as the residual heat will escape.
Step 7
Carefully remove the cheesecake from the oven and chill overnight in the fridge or at least for a minimum of 4 hours. (Top tip: Don’t add the fruit topping at this stage - this comes 1-2 hours before serving.)
Step 8
To make the raspberry sauce, tip the frozen raspberries straight into a saucepan and sprinkle over the golden granulated sugar.
Step 9
Stir well over a high heat until the fruit has softened and the juices are beginning to bubble. Remove from the heat, then push the softened fruit through a sieve to remove the seeds, catching the juice in a bowl. Allow the sauce to cool, then do a quick taste test, as you may need to add more sugar depending on the tartness of your raspberries. The sauce should be tangy but not overly-sweet or too sour.
Step 10
To serve, cut the cheesecake into wedges and drizzle over a little of the fresh raspberry sauce. You could also serve the cheesecake topped with a dollop of whipped double cream if you like.