Baked Cheesecake



One of the all time classic New York desserts is a baked vanilla cheesecake. It's a struggle to find one as authentic and good as those from across the pond. But if you want to try to recreate it then here's our version.


  • 250 g nice biscuits
  • 125 g butter, melted
  • 500 g cream cheese
  • 135 g caster sugar
  • 1 lemon, zest & juiced separately
  • 1 tsp vanilla essence
  • 2 tbsp plain flour
  • 4 eggs
  • 200 g fresh blueberries
  • 2 tbsp brown sugar


BAKED CHEESECAKE  | Make the base

Make the base

Crush the biscuits into fine crumbs and stir through with the melted butter. Line the bottom of a loose-bottomed baking tin with the crumbs so that it forms a base 1cm thick. Chill the base in the fridge and preheat the oven to 160°C.

BAKED CHEESECAKE  | Make the cheesecake mixture

Make the cheesecake mixture

Beat the cream cheese, sugar, lemon zest and vanilla together in a bowl until smooth. Beat in the flour, then the eggs, one at a time.

BAKED CHEESECAKE  | Bake and set

Bake and set

Place the biscuit-lined baking tin onto a baking tray before pouring the cheesecake mixture in. Bake for 45 minutes before switching off the oven and leaving the door just ajar so the cheesecake will cool slowly. When the oven is at room temperature then transfer the cheesecake to the fridge.

BAKED CHEESECAKE  | Make the compote

Make the compote

Put the blueberries, brown sugar and juice from the lemon in a pan. Bring to a simmer for 1 minute then leave to cool.



Serve a slice of the cheesecake with a dollop of the blueberry compote. Serves 8



My friend just slept over at my house and she wanted to bake something with cream cheese, so I did a little SORTEDfood research and found this rather old recipe. I've never tried it but since she wanted something with cream cheese, I thought of giving this one a go. She bought the ingredients, so instead of nice biscuits we used graham cracker crumbs (only 200g though) and instead of blueberries (since they're very hard to come by to where I live), she bought strawberry jam. For the base, we used 200g graham cracker crumbs and 100g melted butter for five mini cheesecakes, all 5" in diameter. The base mixture can make up to TEN mini cakes but the cheesecake mixture can only make up to FIVE mini cakes so we put half of the base mixture in the refrigerator and added the remaining 25g of butter the following day (we created another cheesecake mixture). The cheesecake it one of the best cakes I've baked so far! This recipe called for very simple ingredients I could easily find in the nearest grocery, some of which could be slightly tweaked. My friend has also never baked in her life, but she found this recipe really easy to follow, and she was satisfied with the taste (we instantly ate two mini cakes in one night). Top your slice with some jam to substitute for the compote, and a little whipped cream and you will have one great tasting slice of cream cheese goodness!


I used California cheese and sour cream.. My first cheesecake is great.


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