Home > Cheesecakes > How to Make Baked Cheesecakes

How to Make Baked Cheesecakes

By: Elizabeth Hinds - Updated: 30 Jun 2011 | comments*Discuss
Cheesecake Baked Cheesecake New York
CakeUlator Information Graphic

It’s thought that cheesecake probably has its origins in Ancient Greece when a version of it was served to athletes participating in the Olympic Games. Its popularity has remained through the years, and it’s probably more popular than ever today.

We have two recipes for baked cheesecakes, one using Pastry and the other having a biscuit-crumb base. Both are well-tried and tested, and enthusiastically received by our families!

New Yorkers are inclined to claim cheesecake as a New York invention although that’s only partly true. Creameries in upstate New York invented a type of cream cheese that bakeries started using for cheesecakes in the 1920s. These were famously sold in delis and theatre cafes and became known as New York cheesecakes.

‘New York’ Cheesecake

  • 60g (2½ oz) butter, softened
  • 60g (2½ oz) caster sugar
  • 1 egg, beaten
  • 225g (8 oz) plain flour
  • 700g (1½ lb) full-fat cream cheese
  • 225g (8 oz) caster sugar
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 3 eggs, lightly whisked
  • 240ml (8 fl oz) soured cream
  • 1 teaspoon vanilla essence
Preheat the oven to 220°C, gas mark 7. Sieve the flour and set aside.

Cream the butter and sugar together until light and fluffy. Gradually add 1 beaten egg, stirring well after each addition. Beat in the sieved flour. Work into a soft dough. Turn out onto a floured surface and roll out to fit the base and sides of a loose-bottomed 9” tin. Press the pastry onto the base and against the sides. Trim the pastry from around the edge of the tin. Prick the base well with a fork. Bake for 5 minutes until the pastry is just set.

If you have a problem with the sides collapsing inwards, crumple some greaseproof paper and place it in the pastry case, so that it pushes out the sides, before cooking. Remove after 5 minutes and leave the pastry case in the oven for another 2 minutes to allow the base to finish cooking.

Meanwhile make the filling. Place the cream cheese in a large bowl and add the lemon rind, lemon juice and all but 2 tablespoons of the sugar. Mix until smooth. Stir in the eggs and beat until evenly blended. Pour the mixture into the pastry case and bake for 10 minutes. Reduce the oven temperature to 150oC, gas mark 2 and bake for 30 minutes. While the cheesecake is baking, beat the soured cream with the vanilla essence and the remaining sugar.

After the 30 minutes check to see if the cheesecake is ready: it should still be wobbly but just firm in the centre. Remove it from the oven and gently spread the topping over. Return the cheesecake to the oven for another 10 minutes. Cool and serve either chilled or at room temperature with pouring cream.

Best made the day before you need it to allow the flavours and texture to develop.

Baked Cheesecake

This recipe for cheesecake is based on one of Delia Smith’s and is one of our most often requested desserts!

  • 225g (8 oz) digestives
  • 50g (2 oz) butter
  • 700g (1½ lb) soft cheese - a mixture of ½ lb cottage cheese and 1 lb cream cheese works well
  • 225g (8 oz) caster sugar
  • 3 eggs
  • 275ml (10fl oz or ½ pint) double cream
  • A mixture of strawberries and kiwi fruit
Preheat the oven to 150°C, gas mark 2.

Crush the digestive biscuits to make crumbs – putting them in a plastic bag and bashing with a rolling pin is ideal as well as a good stress-buster! Melt the butter and mix into the crumbs, making sure all the crumbs get a coating. Tip into the base of a 9” loose-bottomed tin and even out. Press them so they go slightly up the edge.

Mix together the cheese, sugar and eggs until well-blended. Pour over the biscuit base and bake for about 30 minutes. It should be just firm in the middle. Switch off the oven and leave the cheesecake in to cool. Then chill the cheesecake overnight preferably.

Carefully turn out of the tin – don’t worry if the cheesecake cracks as it will be covered with cream and fruit. Whip the cream until thick and spread over the top of the cheesecake. Decorate with slices of strawberry and kiwi fruit (or other fruit to taste). Serve in small portions with pouring cream.

More Cheesecake Please!

If these recipes have tantalised your tastebuds, why not try our White Chocolate Cheescake recipe or our Chilled Cheesecake feature.

You might also like...
Share Your Story, Join the Discussion or Seek Advice..
Hi Alli. Not sure about the hairy bikers recipe but we've noticed if we don't refridgerate the base for a long time before taking the next steps it is not solid enough to hold the sauce/topping in.
CakeBaker - 4-Jan-12 @ 2:01 PM
I made The Hairy Bikers Toffee and Pecan Cheesecake for xmas day, followed the instructions perfectly, baked it, left it in the oven for 30 mins, chilled it overnight and then rather than smothering it in tons of cream, I gently piped whipped cream in the top. After 20 mins...it started to collapse and I would love to know why, plus there was a sauce oozing out of the base.......please help?
Alli - 3-Jan-12 @ 8:45 PM
Does full fat cream cheese mean Philadelphia and if so can the lighter version of Philly be used instead
Dave - 1-Nov-11 @ 11:04 AM
Share Your Story, Join the Discussion or Seek Advice...
(never shown)
(never shown)
(never shown)
(never shown)
Enter word:
Latest Comments
  • CakeBaker
    Re: Making and Decorating Cake Pops for Adults
    jan - Your Question:How long will cake pops lastOur Response:This depends on what you make and d
    9 February 2017
  • jan
    Re: Making and Decorating Cake Pops for Adults
    how long will cake pops last
    7 February 2017
  • CakeBaker
    Re: How To Freeze Cakes
    Non - Your Question:Now being mid Januaary and having made two Christmas cakes, marzipaned and Iced (Ready rolled) I have an entire cake…
    18 January 2017
  • Non
    Re: How To Freeze Cakes
    Now being mid Januaary and having made two Christmas cakes, marzipaned and Iced (Ready rolled) I have an entire cake untouched! How can I…
    17 January 2017
  • CakeBaker
    Re: Creating a Perfect Strawberry Jam
    glyns - Your Question:Good comments ,iam a newby just got my maker bread was good ,jam was good trying a fudge cake now ,it…
    9 January 2017
  • glyns
    Re: Creating a Perfect Strawberry Jam
    good comments ,iam a newby just got my maker bread was good ,jam was good trying a fudge cake now ,it does smell devine hope…
    7 January 2017
  • Petticoats
    Re: The CakeUlator Cake Costing App
    Hi can you tell me how much will this cost me please?
    2 January 2017
  • CakeBaker
    Re: Scottish Dumpling
    Bobby - Your Question:What cloth should I use for my clootie dumpling? I have tried this method but water got inside the mixture. And do you…
    14 December 2016
  • Bobby
    Re: Scottish Dumpling
    What cloth should I use for my clootie dumpling? I have tried this method but water got inside the mixture. And do you cover the whole mixture…
    13 December 2016
  • Yorkie
    Re: CakeOmeter: Convert Baking Tin Sizes
    I want to make a Christmas Cake in a 2lb loaf tin but can only find recipes for round or square cakes. Which size recipe…
    14 November 2016
Further Reading...
Our Most Popular...
Add to my Yahoo!
Add to Google
Stumble this
Add to Twitter
Add To Facebook
RSS feed
You should seek independent professional advice before acting upon any information on the CakeBaker website. Please read our Disclaimer.