I have been making this cheesecake for over 15 years now. It was one of the first cakes that I learnt how to make. I use this cheesecake recipe now as a base for my fancier baked cheesecake recipes such as strawberry, chocolate, banana and even my caramel cheesecakes. And they turn out perfectly every time.
Whenever I am not sure of what cake to make for my family, I tend to make this cheesecake! My family, especially my sister loves this cheesecake. She loves this cheesecake so much that she requests this cake for her birthday almost every year. What I love the most about this cheesecake is the creaminess of cheesecake filling which simply melts in your mouth. I also love how sophisticated this cheesecake tastes. If you want to something to compare this cake to, it tastes very similar to a New York baked cheesecake that you can buy from cake shops. This basic cheesecake goes well with berries such as raspberries, blueberries and strawberries as well as caramel or chocolate sauce if you are after something sweeter 🙂
So, if you are looking to impress your friend or family with a homemade cake and you know they like cheesecake (or even if they are not a cheesecake fan), why not try making this delicious creamy baked cheesecake? 🙂 I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂
Serves 8 large cheesecake slices or 12 smaller cheesecake slices
For the Base
- 250g digestive or scotch finger biscuits; and
- 125g unsalted butter, melted;
For the Cheesecake Filling
- 3 eggs, egg whites and yolks separated and at room temperature;
- 500g cream cheese, at room temperature (full fat or light works well);
- 150ml thicken cream (full fat or light works well);
- 6 tbsp brown sugar (you can use normal white sugar or even coconut sugar. My cheesecake tend to be on the less sweet side, so feel free to add more sugar to your sweetness level); and
- 1/2 tbsp vanilla essence.
For the Base
- Grease a 8 or 9 inch springform round pan;
- Place the biscuits in a food processor and process until they resemble sand or very fine crumbs;
- Add the processed biscuits to the melted butter and mix until well combined;
- Then pour the base mixture to the greased pan and begin to evenly spread out in the pan using the back of a spoon or a round glass. I also allow the side of the pan to have a layer of the base mixture; and
- Once you are happy with the even-ness of your cheesecake base, place the pan in the freezer for at least 2 hours or overnight to allow the base to firm up.
For the Cheesecake Filling
- Preheat the oven to 160 degree Celsius;
- Using a hand whisk or a hand beater, whisk/beat the egg whites in a bowl until it forms a soft peak. The egg whites have reached the perfect consistency when egg whites do not move when you turn the bowl upside down;
- In a separate bowl, beat the egg yolks and cream cheese until they become nice and creamy and well combined;
- Then, add the brown sugar and continue to beat the mixture until well combined;
- Then add the thicken cream and vanilla essence and beat the mixture until well combined;
- Next, add the whisked egg whites to the cream cheese mixture and fold them together until well combined. You do not want to over fold the mixture as it will cause cracks to the cheesecake surface when baking (although it will still taste good 🙂 );
- Remove the cake pan from the freezer and pour the cream cheese mixture to the pan with the biscuit base. Make sure the cream cheese mixture is evenly spread out in the pan;
- Place the pan in the oven and bake for 45-60 minutes or until the centre of cake is a little wobbly but not too wobbly. The surface of the cake will also become golden brown. If the surface of your cake if browning too quickly and the centre is still wobbly, cover the cake with aluminium foil and continue to bake. To minimise cracks on the surface of your cake, place a bowl of water in the oven whilst the cake is baking;
- Once your cake has been baked, allow the cake cool. Then, place the cake in the fridge for at least 6 hours, but I recommend leaving the cake in the fridge overnight for the perfect cheesecake consistency;
- Serve your cheesecake with some fresh or frozen berries or even some chia jam. I had mine with some maple blueberry chia jam and it was delicious
If I wanted to add blueberries. Can I just add to the mixture?? Or will that change the consistency is it then just blueberry on to top? Before it goes into the oven?
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Hi 🙂 Yes, you can add blueberries in the cake. Just coat the berries in some plain flour and caster sugar so that the moisture from the berries don’t change the cheesecake consistency too much. Also, from my experiences, the berries tend to sink to the bottom of the cheesecake:( What also works well is making the berries into a compote/jam and swirling it in the cheesecake mixture 🙂 Hope that helps 😊