baked cheesecake

Recipe video above. Some cheesecakes are quite dense and very rich, whereas others are so airy they are almost like light mousse. This cheesecake lies in between - the filling is smooth and rich, but not heavy because it is baked and also due to the addition of sour cream. It's a truly beautiful cheesecake!

Classic Baked Cheesecake

120 g / 8 tbsp unsalted butter (, melted)

cream cheese (, softened (Note 2))

tbsp plain flour ((all purpose flour))

tsp vanilla extract

sour cream ((full fat))

(330 grams) caster sugar (superfine sugar)

lemon

eggs (, at room temperature)

Strawberries, blueberries, raspberries

Icing sugar / powdered sugar (, for dusting)

Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).

Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.

Butter and line the side of the pan.

PREPARATION:

Break up biscuits roughly by hand and place in a food processor.

Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.

Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.

Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.

CHEESECAKE BISCUIT BASE:

Use a mixer or beater to beat the cream cheese until smooth - about 30 seconds on medium high,.

Add flour, beat until just combined (10 sec).

Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).

Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, do not want to aerate the batter.

Pour into prepared crust.

Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.

Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.

Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.

Top with berries and dust with icing sugar!

FILLING:

Deliciously rich and creamy White Chocolate Raspberry Cheesecake.

White Chocolate Raspberry Cheesecake Bars

(3 cups) Digestive biscuits

(1/2 cup or 1 stick) unsalted butter

(2 and 1/2 cups) full fat cream cheese, room temperature

(1/2 cup) caster sugar

vanilla extract

eggs, room temperature

120 ml (1/2 cup) sour cream, room temperature

(2/3 cup) white chocolate, roughly chopped

(1 cup) fresh raspberries

Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.

 Add cookies to a food processor and whiz until finely crushed. Melt your butter in the microwave, then pour over the cookie crumbs and mix well. It should resemble wet sand.

Place your crumbs into your prepared pan and press down gently to form one even layer. Pop in the fridge.

Add cream cheese to a large mixing bowl and beat until smooth and creamy. Add caster sugar and vanilla and beat again. Then add your eggs, one at a time, until combined.

 Add sour cream, white chocolate pieces and fresh raspberries and stir until smooth &#8211; but try not to over mix. Pour your cheesecake filling over crust and smooth over the top.

 Bake for approximately 40-45 minutes minutes or until it no longer wobbles in the middle. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for at least one hour.

 Remove and leave to cool slightly on a cooling rack before transferring to the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until it cools completely and becomes nice and firm before slicing.

I love white chocolate and raspberry together and these cheesecake bars look absolutely delicious! Can't wait to try this recipe!

I so want to try this recipe asap! I love raspberries and cheesecake both. But we only get frozen raspberries in India, since they are not native to our country. How can I incorporate frozen fruit into this recipe?

Hey! If I don’t have fresh is frozen ok?! And do I need to adjust anything if I’m using a springform pan?

This was super easy and set perfectly. Everyone commented on how good it was. Definitely an good quick standby for when you need cheesecake and quickly.  I did it with a hand mixer and just lightly mixed the last stage by hand and it was perfect.

Recipe video above. The best way to inject serious Nutella flavour into a cheesecake? Make it NO-BAKE. Foregoing any cooking preserves the Nutella flavour better. A triple hit of Nutella also helps here: in the mousse-like cream cheese filling, the ganache topping and as a drizzle to finish it off!

Nutella Cheesecake (No Bake)

Oreo cookies ((1.5 standard packs, Note 1))

/ 4 tbsp unsalted butter (, melted)

tsp gelatine powder ((Note 2))

water

/ 1 lb cream cheese (, softened (block form, Note 3))

icing sugar / powdered sugar ((Note 4))

Nutella ((Note 5))

heavy/thickened cream

Nutella

dark chocolate chips/semi-sweet chocolate chips

hazelnuts (, lightly toasted then chopped (Note 6))

heavy/thickened cream ((for whipping))

tbsp Nutella (, warmed)

Prepare pan: Flip the base of a 20cm / 8&quot; springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Butter pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper overhang. Butter and line the pan sides with more baking paper.

Blitz cookies: Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.

Press into pan: Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).

Oreo biscuit base:

Bloom gelatine: Place water in a small bowl then sprinkle the gelatine powder across the surface. Stir to partly dissolve. Set aside 5 minutes. It will turn thick; this process is called blooming. Microwave the gelatine for 15 seconds to turn it into liquid, stir, then let it stand for 5 minutes to cool.

Cream cheese and Nutella mixture: Beat cream cheese, Nutella and icing sugar until smooth. Add the cooled gelatine liquid and beat another 30 seconds.

Whip cream: In a separate bowl, whip the cream until stiff peaks form.

Fold in cream: Add one third of the whipped cream to the Nutella mixture and gently fold until just combined. Fold in another third of the cream the same way. Then fold in the remaining cream.

Transfer to cake pan: Pour the mixture into the prepared tin and place back in the fridge for at least 1 hour to set.

Nutella mousse filling:

Nutella ganache: Place cream, Nutella and chocolate chips into a heatproof bowl. Microwave in two 30-second bursts, stirring in between, until smooth.

Pour ganache onto cheesecake: Allow ganache to cool for 5 minutes, then pour over the set cheesecake base. Tilt pan to spread it over the surface evenly.

Refrigerate cheesecake at least 3 hours before sprinkling with hazelnuts (otherwise they sink into the cake!)

Decorate: Sprinkle over hazelnuts. Pipe dollops of whipped cream around the edge, then drizzle with warm Nutella. Slice greedy-sized wedges and devour!

Decorating

Food writer Debora Robertson makes this easy Fiadone (a Corsican dessert) whenever she&#8217;s craving something sweet – it’s the work of minutes to put together. Debora says: &#8220;I spend as much time as I can in a village in France called Marseillan. There is a wonderful deli there, Le Cochon Gourmand, which specialises in Corsican food. Sometimes they have brocciu, the fresh Corsican ewe’s milk cheese, and when they do, I make this — the simplest, freshest lemon cheesecake.&#8221; Or, how about this Eliza Acton-inspired baked lemon cheesecake?

Fiadone cheesecake

butter

caster sugar,

brocciu cheese (see Know How),

lemons

tbsp limoncello

salt

eggs

Crème fraîche

You’ll also need

23cm solid-bottomed flan tin

Heat the oven to 140°C fan/gas 3 and brush your flan tin with the butter, then scatter in the 1 tbsp sugar and give everything a good shake and a tap so it coats the surface. Next, whisk the brocciu (or ricotta and yogurt) with the zest, a splash of booze if you’re using it, and the vanilla and salt until the mixture is smooth and silky.

In another bowl, whisk the eggs and 110g sugar until the mixture is pale, thickened and foamy, then fold in the cheese mixture until it’s well combined. Pour it into the flan tin and bake for 35 minutes. You want it to be set but still with some wobble in the middle.

At this point, you have two choices. You can either put the cheesecake under a scorching grill for 20 or 30 seconds (don’t look away) to char the top, then chill it and serve it from the pan, or cool it completely before turning it out onto a plate. Personally, I prefer the soothing, uninterrupted pale lemon vision of the uncharred version, but it’s entirely up to you. It will keep, covered, in the fridge for a couple of days.

Cheesecake with an apricot twist, the flavours of the food gods

Cantabrian cheesecake

unsalted butter, softened

(330 grams) raw caster sugar

vanilla bean, split, seeds scraped

ricotta cheese

(500 milliliters) milk

(185 grams) plain flour

apricots, halved, stones removed

(125 milliliters) Pedro Ximenez (Spanish sweet sherry)

(90 grams) honey

rosemary sprigs, leaves picked

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

Bathed in marsala, sultanas star in this bellissimo Italian-style ricotta cheesecake.

Baked ricotta cheesecake with marsala sultanas

(1 1/2 cups) sultanas

(1/3 cup) marsala

savoiardi (sponge finger biscuits), coarsely chopped

fresh ricotta

pkts cream cheese,

(1 cup) caster sugar

This decadent cheesecake slice looks and tastes incredible but is simple to prepare and budget-friendly too.

Chocolate and raspberry baked cheesecake slice

plain chocolate biscuits

reduced-fat polyunsaturated spread, melted

x 250 grams blocks light cream cheese, softened

caster sugar

(150 grams) frozen raspberries, thawed

milk chocolate, finely chopped

Smooth, creamy and with a hint of vanilla - this classic cheesecake is hard to beat.

Classic baked vanilla cheesecake

pkt Arnott's Nice biscuits

butter, melted

sour cream

(3/4 cup) caster sugar

vanilla essence

raspberries,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5604881480001&=domain=taste

5348771529001-5604881480001

Think you've had your fill of berry cheesecakes? Think again. This quick and easy recipe by Jamie Oliver is perfect served warm or cold - either way, you won't be able to resist going in for seconds.

Baked berry cheesecake recipe by Jamie Oliver

cream cheese,

eggs, lightly beaten

pure icing sugar

frozen berries, thawed (such as blackberries, blueberries

unsalted butter, chilled, chopped

(200 grams) plain flour

(80 milliliters) milk

With a mixture of dark and milk chocolate, this baked cheesecake is a chocoholic's dream come true.

Chocolate cheesecake

Oreo biscuits

unsalted butter, melted

milliliters thickened cream

dark chocolate

milk chocolate

cream cheese

ricotta

eggs, separated

Chocolate curls,

This wonderful festive cheesecake has Christmas colours and tastes sensational!

Christmas cheesecake

packet digestive biscuits

vanilla bean paste*

natural yogurt

frozen cranberries

tbsp port

tsp arrowroot

rosemary sprigs, dusted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5603829826001&=domain=taste

5348771529001-5603829826001

Transform basic cheesecake into a wicked dessert of cookies 'n' cream.

Cookies 'n' cream cheesecake

packet Arnott's Choc Ripple biscuits, halved

cream-filled chocolate biscuits, roughly chopped

Looking for a simple dessert? Try whipping up this lemon and mascarpone cheesecake, easy as!

Lemon and mascarpone cheesecake

digestive

cream cheese, softened

(220 grams) caster sugar

eggs, egg yolk

mascarpone cheese

Lemon, lime & ginger cheesecakes

gingernut biscuits

lemon jelly crystals

milliliters (2 tbsp) lime juice

evaporated milk, well-chilled

Tropical fruits (such

Strawberry cheesecake semifreddo

strawberries, hulled

digestive biscuits, crushed

mascarpone

vanilla custard

Thick cream, whipped, to serve

A chocolate cookie base, rich coffee cheesecake and a dark chocolate topping, all in one dessert? It could only be Eric Lanlard&#8217;s decadent cheesecake recipe. You could even go one step further&#8230; add booze! This espresso martini cheesecake is a must-make recipe.

Top 32 baked cheesecake recipes from across the web

The most viewed baked cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Baked Cheesecake

White Chocolate Raspberry Cheesecak...

Nutella Cheesecake (No Bake)

Fiadone cheesecake

Cantabrian cheesecake

Baked ricotta cheesecake with marsa...

Chocolate and raspberry baked chees...

Classic baked vanilla cheesecake

Baked berry cheesecake recipe by Ja...

Chocolate cheesecake

Christmas cheesecake

Cookies 'n' cream cheesecake

Lemon and mascarpone cheesecake

Lemon, lime & ginger cheesecakes

Strawberry cheesecake semifreddo

Chocolate coffee baked cheesecake

Banana Pudding Cheesecake Recipe by...

Baked ricotta cheesecake with saffr...

Baked ricotta cheesecake with wild ...

Baked ricotta cheesecake with balsa...

Blueberry Cheesecake

White chocolate, mascarpone & pista...

New York Cheesecake Recipe

Italian-style ricotta cheesecake

Luscious lemon baked cheesecake

Baked Strawberry Cheesecake

Slow cooker muscovado cheesecake wi...

Chocolate orange baked cheesecake

Baked lemon cheesecake

Baked Vegan Pistachio Cheesecake

Smoked Mozzarella Fonduta

Homemade Pumpkin Cheesecake

Top 32 baked cheesecake recipes from across the web

The most viewed baked cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Baked Cheesecake

White Chocolate Raspberry Cheesecak...

Nutella Cheesecake (No Bake)

Fiadone cheesecake

Cantabrian cheesecake

Baked ricotta cheesecake with marsa...

Chocolate and raspberry baked chees...

Classic baked vanilla cheesecake

Baked berry cheesecake recipe by Ja...

Chocolate cheesecake

Christmas cheesecake

Cookies 'n' cream cheesecake

Lemon and mascarpone cheesecake

Lemon, lime & ginger cheesecakes

Strawberry cheesecake semifreddo

Chocolate coffee baked cheesecake

Banana Pudding Cheesecake Recipe by...

Baked ricotta cheesecake with saffr...

Baked ricotta cheesecake with wild ...

Baked ricotta cheesecake with balsa...

Blueberry Cheesecake

White chocolate, mascarpone & pista...

New York Cheesecake Recipe

Italian-style ricotta cheesecake

Luscious lemon baked cheesecake

Baked Strawberry Cheesecake

Slow cooker muscovado cheesecake wi...

Chocolate orange baked cheesecake

Baked lemon cheesecake

Baked Vegan Pistachio Cheesecake

Smoked Mozzarella Fonduta

Homemade Pumpkin Cheesecake

The most viewed baked cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine