I am rather reluctant to share this recipe, because it’s that delicious. I love sharing but this is one time I feel like I want to keep this Easy Baked Cheesecake recipe all to myself. Ok, here we go I’m in it now, can’t back out. I call this The Ultimate Baked Cheesecake because it is. I have tasted so many cheesecakes and for me this is the Cheesecake of all Cheesecakes. At least for now. I haven’t yet tasted anything better.
Let me tell you a little secret, I got a Cheesecake Recipe from a friend. She got it from someone she knows and I wasn’t supposed to share it with anybody. But I love sharing so much that I had to make the recipe my own. I knew what went into it so I tried to create my own recipe using those ingredients. I love my version even more than the original, it is to die for. So if you love Cheesecake, this Easy Baked Cheesecake is heaven on a plate.
You can drizzle some caramel or berry coulis on top if you wish but I like it just the way it is. This is one recipe I am so excited to share. Everyone that I’ve made it for has raved about it and I get requests to make it all the time.
I bake my cheesecake in a water bath for about 50 minutes to an hour and when it starts to brown I turn the oven off. I leave it in the oven with the door slightly ajar for another hour and it’s perfect. f you wondering why a water bath, its because cheesecakes need a humid environment to bake without cracking. A water bath is just a larger pan with water inside. Don’t overbake your cheesecake and never open the oven door whilst it’s baking, it will crack.
You will have to refrigerate the cheesecake for at least 3 to 4 hours before cutting it. However, you can only refrigerate when it’s completely cooled down. It is so hard to resist that I always cut mine before the time is up. But my hubby doesn’t mind the mess, he calls it a “delicious disaster”. Unless I’m having guests over, then I am forced to wait.
If you do try this cheesecake let me know what you think of it.
Easy Baked Cheesecake
For the Crust
- 1 packet Tennis or Digestive Biscuits
- 100 gram butter melted
- 250 gram full fat cream cheese at room temperature
- 250 gram mascarpone cheese at room temperature
- 3/4 cup castor sugar
- 2 tspn vanilla essence
- 2 large eggs at room temperature
For the Crust
- Preheat oven to 160 degrees celcius. Add the Tennis Biscuits to a food processor and process until it resembles breadcrumbs
- Add the melted butter and combine well. Press evenly, using the back of a spoon, into a 20cm greased springform tin and refrigerate until filling is ready
- Whisk the cream cheese, mascarpone, vanilla essence and sugar. Beat the eggs separately and add it to the mixture
- Pour the mixture over the Tennis Biscuit crust. Cover the base of the springform tin with foil
- Fill a larger baking pan with hot water, should be half-full. Place the springform tin in the water bath and bake at 160 degrees celcius for 1 hour or until the top starts to brown
- Turn off the oven and leave the Cheesecake in the oven for another hour with the door slightly ajar
- Once the Cheesecake is completely cool refrigerate for at least 4 hours before serving. You can spread some caramel or berry coulis on top if you prefer.