Baked Cheesecake
User Reviews
5.0
9 reviews
Excellent
Baked Cheesecake
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This baked cheesecake is light yet rich, smooth and creamy, it so delicious you will want to make it every time!
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Ingredients
Cookie crumb base
- 200 g crushed cookies 1½ cups, graham crackers (US) or ginger nut (UK)
- 5 tablespoons melted butter ⅓ cup, melted
For the filling
- 800 g cream cheese, full fat 28 ounces, use at room temperature
- 300 g sugar 1½ cups
- ⅛ teaspoon salt
- 180 ml milk ¾ cup
- 4 medium eggs lightly beaten, at room temperature
- 30 g cornstarch ¼ cup
- 240 g sour cream 1 cup
- 1 tablespoon vanilla extract 1 tablespoon
Instructions
- Preheat oven to 330°F/165°C fan. Grease and line a 9-inch (23 cms) springform pan and set aside.
Cookie crumb base
- In a medium bowl, mix 200 g crushed cookies and 5 tablespoons melted butter. Press the mixture into the bottom of lined springform pan, ensuring it rises up ½ inch round the sides.
- Bake in oven for 3 minutes, then remove and set aside.
The filling
- In a large bowl, mix t800 g cream cheese, full fat with 300 g sugar till smooth.
- Blend in 180 ml milk, 240 g sour cream, 1 tablespoon vanilla extract, ⅛ teaspoon salt and 30 g cornstarch.
- Add 4 medium eggs and slowly mix well till well incorporated, then pour the mixture into the crust. Bake in the preheated oven for 1 hour.
- Turn the oven off and leave the cheesecake for another 30 minutes. Remove from the oven and leave to cool on the counter then cover and chill in the refrigerator overnight. Serve chilled or at room temperature.
Notes
- For a springform pan that may leak:
- Serve with our strawberry coulis or cherry sauce.
- Removed all the chilled ingredients from the fridge an hour in advance to bring to room temperature before using, for better mixing.
- most cookies will work for the crumb such as graham crackers, shortbread, digestive cookies, oreos or ginger nut cookies.
- use a full fat unflavoured cream cheese
- Grease the inside of the pan and line with parchment or baking paper.
- Cut the paper so it is large enough to hang over the sides then scrunch it up so it is creased. This, and the greased sides will make it easier to cling to the edges of the pan.
- This cheesecake tastes better when made a few hours in advance, cooled, then chilled in the fridge.
- Cover with plastic wrap and keep in the fridge for up to 3 days.
- It can also be frozen for up to three months. Chill before freezing then double wrap in plastic wrap.
- We usually freeze slices of cheesecake for convenience and smaller slices thaw quicker.
Nutrition Information
Show Details
Serving
1slice
Calories
647kcal
(32%)
Carbohydrates
52g
(17%)
Protein
9g
(18%)
Fat
45g
(69%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
178mg
(59%)
Sodium
436mg
(18%)
Potassium
210mg
(6%)
Fiber
0.3g
(1%)
Sugar
39g
(78%)
Vitamin A
1541IU
(31%)
Vitamin C
0.2mg
(0%)
Calcium
139mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 647kcal | 32% |
| Carbohydrates | 52g | 17% |
| Protein | 9g | 18% |
| Fat | 45g | 69% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 178mg | 59% |
| Sodium | 436mg | 18% |
| Potassium | 210mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 39g | 78% |
| Vitamin A | 1541IU | 31% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 139mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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