Ooooh I remember when I was a kid and Mum’s Classic Baked Cheesecake, it just has that something special about it. This recipe will not disappoint either, it has truly stood the test of time!
My biggest hint for this recipe is NOT TO OPEN THE OVEN DURING COOKING.
Honestly I’ve ruined many a baked cheesecake doing this…
Serve it with vanilla ice cream!
Now also this is a HUGE cheesecake – it has 1kg of cream cheese in it – so this would be perfect at a shin dig or wedding as a dessert!
Classic Baked Cheesecake
8
servings10
minutes6
hours30
minutes6
hours40
minutesKeep the screen of your device on
Ingredients
- Baked Cheesecake Base
1.5 cup Plain flour, sifted
1 Egg
1/3 cup Caster sugar
125 gram Butter, soft
1 tsp Ground ginger
- Cheesecake Filling
1 tsp Vanilla Essence
1 kg Cream cheese (room temperature)
350 gram Caster sugar
2 tbsp Plain flour
5 Eggs
2 tbsp Milk
Directions
- Preheat your oven to 160 degrees, and grease a springform pan.
- Place the tin on foil that is larger than the pan and press the foil up against the sides firmly, so that it seals tightly.
- Crush the biscuits until like breadcrumbs (you can use any plain sweet biscuit).
- Add the melted butter and press into the bottom of the pan.
- Cream cheese beat until smooth and then add the castor sugar, lemon, vanilla essence.
- Add the eggs one at a time and mix just enough to be blended.
- Pour into your springform pan.
- Place the pan in a larger tin and half fill the largest pan with hot water till it is 2.5 cm high up the side.
- Bake for 1 1/2 hours and the top is beautiful and brown.
- Let is cool in the pan.
- To loosen run a knife around the inside edge of tin and remove the side of pan.
- Put in fridge for at least 5 hours before serving.
Notes
- suitable for freezing for up to 2 months
- can be served with ice cream and cream
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…