Baked Cheesecake
Don’t let the few ingredients of this cheesecake recipe put you off, it is a really tasty baked cheesecake. I actually prerfer baked cheesecakes to fridge style cheesecakes, they just seem more posh and the custard powder in this one does wonders to the flavour. Cheesecake is not meant to be low fat and this one is no exception, so if you are dieting this one is not for you.
What you need
Crust
120g Flour
60g butter at room temp
1 tablespoon sugar
1 teaspoon baking powder
1 large egg
Cheesecake
500g smooth, full fat cream cheese
250ml full cream plain ypghurt
200g sugar
2 teaspoon custard powder
1/2 teaspoon vanilla essence
2 large eggs
The process
Start out by seeting your oven to 180 Celsius and have the rack on the middle shelf.
You need a 20cm round sprinform cake tin and must line the base with baking paper. Do this by removing the base, cutting a piece of baking paper the same size and then snap it back together.
Place all of the crust ingredients ingredient together into a food processor and blitz it until the dough forms a ball in the processor. You can also use one of those hand processors but you will need to knead it a little after it syarts balling.
Line the base of the tin and about 1/2 way up the sides of the tin with the dough. This can be a little tricky so try to get it as even as possible around the sides.
Clean out your processor and place all of the filling ingredients into your processor and blitz again for about 1 minute or until it is well mixed.
Pour over the pastry and then straight into the oven for 50 to 60 minutes. You will know it’s done when the top has cracked and the edges are slightly browned.
Let it cool down and then top it off with some sliced strawberries that you have covered in caster sugar and let stand for about 10 minutes.
The German baked Cheesecake is another real winner and then there is the no bake Blueberry cheesecake which you will love.
Hey Graham,
I tried this first time yesterday – made it for my wife’s birthday. Used 3 medium eggs and it came out perfect….spot on. It took the forecasted 50 minutes.
Nice one, thanks and regards
Rog
Hi Graham.
Thank you for this recipe (baked cheesecake). I baked it today but took 2 hours. Left the cake to settle before removing from the oven. Feel that the content is still a little too soft. Should there not be flour added? Have a super day further!
Hi Debbie, sorry for the late reply.. been under some pressure at work… The custard powder and eggs should be enough to firm it up and sounds like you did everything perfectly, perhaps look at the custard powder and be sure to use large eggs. Have a great one G
hi there, I am sitting with a lot of grinadella pulp and would love to make a baked cheesecake, could you assist me please or share a recipe with me.
thanks
chris
Hi Chris, the puklp would be best used as a topping for a vanilla cheesecake, take a look at this one and then add some sugar to the pulp, heat until the sugar has dissolved and then let cool before topping it off. Depending on the amount of liquid in the pulp you may want to simmer until it is a thicker consistency. Cheers for now G
https://cookbook.co.za/baking/cakes/easy-baked-cheesecake/
Hi Graham
Will the custard powder not turn the filling into a yellowish colour?
Love your recipes ☺♥☺
Hi Renz, it’s not a lot of custard powder for the volume, so it is not noticeable but the flavour does come through. Thanks Renz, have a lekker day G