I love baked cheesecakes, there I said it! However I haven’t baked a western styled one for a long time after I discovered Japanese styled soft-as-feather baked soufflé cheesecakes which I absolutely loved.
It was during this season of My Kitchen Rules which lured me back to the delights of western styled baked cheesecakes. After seeing the lusciously tall baked cheesecake being served in Episode 19, I was sold and finally baked one. However it was not the recipe from that episode, because I was a bit dubious about the amount of sugar used in that published recipe, 270g seems a huge amount for a cheesecake that size. Most recipes I have seen or used previously only needed about 3/4 cup of sugar or thereabout, maybe up to 1 cup maximum. 3/4 cup of sugar is about 170g, so I was wondering if there was a printing mistake in that recipe?
Then a few days later on Better Homes & Gardens, they also made a baked cheesecake (sorry, don’t know what happened, but unable to post link to their facebook recipe???), and that’s the one I decided to use. However I did a little tweak, using 2 full blocks of cream cheese, which is 500g, instead of the 400g in that recipe, so that there is no leftover. I also omitted the lemon, so it just carried the basic vanilla flavour. I also used a smaller tin to bake mine, so the cheesecake is tall.
Just a final note, I did over-bake this one slightly. I checked the cheesecake after 55 minutes, and it wasn’t totally done. I thought 5 more minutes, and went off to do something else, and guess what, I forgot and when I realised the aroma of the cheesecake wafting to me, it was already 12 minutes later! Therefore the top is a bit over-browned… Luckily the cheesecake was still creamy and delicious.
250g Marie biscuits
125g butter, melted
500g cream cheese, at room temperature
170g (3/4 cup) caster sugar, sifted
2 teaspoons vanilla extract
3 eggs, at room temperature
250g (1 cup) sour cream, at room temperature
1. Preheat oven to 160°C. Line base of a round 20cm springform tin with baking paper and grease sides with butter. Process biscuits in a food processor until finely crushed.
2. Put crushed biscuits and melted butter in a large bowl and mix until well combined. Press into base and up sides of tin, flattening base with a straight-sided glass. Cover and chill for 30 minutes.
3. Beat softened cream cheese in the bowl of an electric mixer on medium speed until smooth and evenly beaten; do not overbeat. Add sugar and vanilla, and continue beating on medium speed until soft and creamy. Add eggs, one at a time, beating well on low speed between each addition until well incorporated. Add sour cream and beat until just combined; do not overbeat. Pour mixture into the prepared biscuit base.
4. Bake for about 1 hour or until centre of cheesecake wobbles slightly when side of tin is gently tapped. The cheesecake should have turned a pale golden colour.
4. Turn off oven and allow cheesecake to cool in oven with door ajar. Refrigerate for several hours, or overnight, before serving.
1. Make sure the ingredients are at room temperature so they become smooth more easily and are thoroughly combined when beaten. Overbeating the mixture and aerating it can cause the cheesecake to rise, crack, darken, then collapse on cooling.
2. Turn the base plate of your springform tin upside down, then line with baking paper that extends outside of the ring. This will give a level base and makes for easy removal of the cheesecake from the base.
3. If the centre of cheesecake wobbles too much and needs further cooking, bake while checking every 5 minutes.
Taste: Creamy baked cheesecake
Consume: Best within 3-4 days
Storage: Keep chilled, covered, in the refrigerator
Recipe Reference(s): Baked Lemon Cheesecake from Better Homes and Gardens