baked cheesecake recipe

Bring a little sunshine into your life with Simmone Logue&#8217;s lemon curd cheesecake recipe – crammed full of bright and zingy flavour, it&#8217;s the perfect dessert for citrus lovers. Add a boozy note and try our white chocolate and limoncello cheesecake too – it&#8217;s strictly for adults only.

Lemon curd cheesecake

digestive biscuits,

caster sugar

unsalted butter, melted

tsp warm water

For the filling

cream cheese, softened (we recommend Philadelphia)

soured cream

eggs

lemon

For the lemon curd topping

unsalted butter

free-range egg yolk (around 1 medium free-range egg yolk)

To serve

cream,

lemon (optional)

Sifted icing sugar

You’ll also need…

23cm loose-bottomed cake tin

Grease the base of the cake tin, then line the base and sides with baking paper. Break the biscuits into chunks, then put in a food processor. Whizz until the biscuits have the consistency of sand, then tip into a bowl. Add the sugar, the melted butter and water, then mix until all the crumbs are damp with the butter, like wet sand. Tip the crumbs into the cake tin, then use the back of a metal spoon or a straight-sided glass to press the mixture into the base of the tin. Put in the fridge to set for an hour or so.

When you’re ready to bake, heat the oven to 170°C/150°C fan/gas 3½. To make the filling, beat the cream cheese and sugar in a bowl, using an electric mixer, until soft and well combined. Add the soured cream and beat on a slow speed to combine. Don’t overbeat the mixture or beat it too fast, as this will beat in air and make the cheesecake rise as it cooks, then crack as it cools – always set the mixer speed to slow-medium. Add the eggs one at a time, beating in each one until incorporated. Add the lemon zest and juice, then beat slowly for about a minute.

Pour the mixture over the biscuit base. Bake for 1 hour or until the cheesecake is a light golden colour, but still a bit wobbly in the middle. Leave to cool in the oven with the door ajar. Refrigerate for 12 hours or overnight until chilled.

To make the lemon curd topping, put the butter and lemon zest in a heavy-based saucepan and put over a medium heat. In a separate bowl, mix together the egg yolk and sugar. When the butter has melted, add the egg yolk mixture and lemon juice, then whisk constantly using a balloon whisk until the curd thickens. This will take about 10 minutes. Leave to cool.

Just before serving, carefully remove the cheesecake from the tin, then spread with most of the lemon curd. Decorate with big dollops of thick cream and candied lemon slices, if desired. Drizzle with the remaining lemon curd, dust with icing sugar, then serve.

A classic baked cheesecake recipe that&#8217;s a perfect dessert for entertaining.

Italian almond cheesecake

amaretti biscuits, crushed

vanilla

ricotta

golden caster sugar

tub mascarpone

ground almonds

tbsp cornflour

large, free-range eggs

almonds

Icing sugar,

Preheat the oven to 180°C/fan160°C/gas 4. Put the crushed biscuits into a large bowl, pour over the melted butter and mix well.

Pour the crumb mixture into the base of a 20cm non-stick springform cake tin, pressing down firmly with the back of a spoon. Chill in the fridge for 5-10 minutes.

Meanwhile, put the vanilla seeds into a large mixing bowl. Add the ricotta, sugar, mascarpone, almonds, cornflour, eggs and lemon zest and beat with an electric hand whisk until smooth. Pour into the prepared tin and scatter with the flaked almonds.

Place on a baking sheet and bake for 45 minutes until golden – it may feel a little wobbly, but it will set as it cools. Turn off the oven, open the door and leave the cheesecake inside until completely cool. Chill for a further hour or more before dusting with icing sugar and serving with fresh cream, if you like.

This homemade cherry cheesecake is easy to make, and is so delicious! This creamy cheesecake topped with cherry sauce makes the perfect dessert!

Cherry Cheesecake

graham cracker crumbs

sugar

butter

(24 ounces, 750 grams) cream cheese, softened

plain Greek yogurt (or sour cream)

eggs (at room temperature)

cherries, pitted and halved (fresh or frozen)

lemon juice

corn starch

Preheat the oven to 325 degrees F.

In a small bowl, stir together the graham...

In a small bowl, stir together the graham cracker crumbs and sugar. 

Drizzle the melted butter over top and stir...

Drizzle the melted butter over top and stir until everything is evenly combined.

Press the graham cracker crust evenly over the...

Press the graham cracker crust evenly over the bottom of a 9” springform pan, and about 2 inches up the sides.

Bake the crust for 10-12 minutes. It should...

Bake the crust for 10-12 minutes. It should look dry after baking.

Remove the crust from the oven and let...

Remove the crust from the oven and let it cool.

Decrease the oven temperature to 275F.

In a large bowl, with an electric mixer,...

In a large bowl, with an electric mixer, whip the cream cheese until it is smooth and fluffy.

Add the Greek yogurt and whip to combine.

Add the sugar, vanilla, and eggs, and whip...

Add the sugar, vanilla, and eggs, and whip until the mixture is smooth and well combined.

Pour the cheesecake batter into the cooled crust,...

Pour the cheesecake batter into the cooled crust, smoothing the top.

Bake the cheesecake at 275F for 1 1/2...

Bake the cheesecake at 275F for 1 1/2 to 2 hours, or until an instant read thermometer placed in the centre of the cheesecake reads 150F.

Once the cheesecake has reached 150F in the...

Once the cheesecake has reached 150F in the centre, turn off the oven, prop open the oven door with a potholder or the handle of a wooden spoon, and let the cheesecake sit in the warm oven for an hour.

After an hour, take the cheesecake out of...

After an hour, take the cheesecake out of the oven. 

Run a thin, sharp knife around the edge...

Run a thin, sharp knife around the edge of the pan, and let it cool completely on a wire rack at room temperature. This will take 3-4 hours.

Once it’s cool, chill the cheesecake overnight (or...

Once it’s cool, chill the cheesecake overnight (or for at least 8 hours) in the refrigerator before slicing and serving it.

In a medium saucepan, stir together the cherries,...

In a medium saucepan, stir together the cherries, lemon juice, corn starch, and sugar.

Cook, stirring, over medium heat until the cherries...

Cook, stirring, over medium heat until the cherries have broken down a bit and the sauce has thickened.

Chill the sauce and serve over top of...

Chill the sauce and serve over top of the cheesecake.

Cover any leftover cheesecake with plastic wrap, and...

Cover any leftover cheesecake with plastic wrap, and store it in the refrigerator for up to 5 days.

If you&#39;re looking for a super creamy cheesecake recipe that is easy to make (with no water bath required), then this recipe is it! It&#39;s rich, creamy, slightly tart and has the most irresistible biscuit base. I&#39;d go so far as to say it&#39;s the BEST cheesecake recipe I&#39;ve tried!

Easy Cheesecake Recipe

biscuits

unsalted butter (melted)

tbsp white granulated sugar

cream cheese (32 oz in the US. Needs to be room temperature.)

tbsp flour (plain, all purpose)

white granulated sugar

sour cream (room temperature)

vanilla extract/essence

lemon juice (optional, but recommended)

salt

eggs (room temperature)

Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don&#39;t have a fan function) and lighty grease a 9 inch springform cake tin. I use my homemade cake release, but a little butter or oil will do the trick.

Place the biscuits into a food processer, and blend until they resemble fine crumbs. They shouldn&#39;t be powdery though, so check them every now and then to make sure you aren&#39;t over processing them.

Place the biscuit crumbs into a bowl and add in the melted butter and sugar. Mix with a spoon until well combined (towards the end I like to just use my hands to make sure everything is mixed well).

Pour the crumbs into the springform pan, and using your hands or the bottom of a cup, firmly press the crumbs up the sides of the cake pan and evenly on the bottom (see note 2 for extra tips on how I like to do this).

Bake the crust for 8 minutes. Once done set aside to cool.

Cheesecake Crust

Reduce the oven temperature to 140°C (285°F) with the fan on (see note 3 if you don&#39;t have a fan function).

In a large bowl add in the room temperature cream cheese, and using a hand or stand mixer on a low-medium speed, mix just until it&#39;s smooth (see note 5 about overmixing). If using a stand mixer then use the paddle attachment.

Next add in the all purpose flour, and mix on a low-medium speed until just combined.

Next add in the sugar, sour cream, vanilla, lemon juice and salt, and again mix on low-medium speed until just combined.

Finish off by adding in the room temperature eggs one at a time, mixing each egg on a low speed until it&#39;s almost combined before adding in the next.

Pour the batter into the prebaked crust (it&#39;s okay if the crust is still slightly warm), give the cake tin a little shake to distribute the batter evenly, and then drop the cake tin lightly on the counter to remove any large air bubbles. Also place the cheesecake onto a baking tray incase there are any leaks - it&#39;ll save you from having to clean your oven!

Bake for 75 minutes (middle rack), or until the top of the cheesecake is set. It will still be quite wobbly in the middle, so to check that it&#39;s done, touch the centre gently with your finger tip, and no wet batter should stick to your finger. If you notice the top browning and the cheesecake isn&#39;t ready, cover the top with aluminium foil and continue to bake until ready.

Let the cheesecake cool in the oven for 30 minutes with the oven door closed (make sure the oven is off), and then take it out and let it come to room temperature before covering the top with some cling wrap and placing into the fridge to set. It needs to set for a minimum of 4 hours in the fridge, but for best results, allow it to set overnight.

Once ready, remove the sides of the springform pan and transfer the cheesecake to a serving platter/cake stand. Slice and enjoy! See note 6 for best way to cut a cheesecake.

Cheesecake Filling

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If you’re looking for a super creamy baked cheesecake recipe that is easy to make (with no water bath required), then this recipe is it! It’s rich, creamy, slightly tart and has the most irresistible biscuit base. I’d go so far as to say it’s the BEST cheesecake recipe I’ve tried!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Cheesecake Crust
▢3 cups (360 g) plain sweet biscuits - you can use graham crackers, superwine, Arnott's marie biscuits etc. I used superwine biscuits (my preferred option)
▢¾ cup (170 g) unsalted butter - melted
▢3 tbsp (35 g) white granulated sugar

Bake crust at 160 °C (320°F) with the fan on for 8 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (350°F).

Cheesecake Filling
▢4 cups (905 g) cream cheese - 32 oz in the US. Needs to be room temperature.
▢2 tbsp (15 g) flour - plain, all purpose
▢1¼ cups (250 g) white granulated sugar
▢¾ cup (180 g) sour cream - room temperature
▢2 tsp vanilla extract/essence
▢1½ tsps fresh lemon juice - optional, but recommended
▢⅛ tsp salt
▢4 large eggs - room temperature

Bake cheesecake at 140°C (285°F) with the fan on for 75 mins. If you don't have a fan option (convection mode) then increase baking temperature to 160 °C (320°F) 

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Top 4 baked cheesecake recipe recipes from across the web

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Lemon curd cheesecake

Italian almond cheesecake

Cherry Cheesecake

Easy Cheesecake Recipe

Top 4 baked cheesecake recipe recipes from across the web

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

Top Tags

Lemon curd cheesecake

Italian almond cheesecake

Cherry Cheesecake

Easy Cheesecake Recipe

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