Baked Cheesecake
When it comes to decadent desserts, nothing quite compares to the classic baked cheesecake. With its rich, creamy texture and perfectly balanced flavours, it’s a dessert that never fails to impress.
The foundation of this delightful dessert lies in its buttery biscuit crust, which provides a delightful crunch that complements the creamy filling. The filling itself is a symphony of flavours, combining the tanginess of cream cheese with the subtle sweetness of sugar, the slight zestiness of lemon and the aromatic touch of vanilla. Each bite melts in your mouth, leaving you craving more.
What makes this cheesecake truly special is the baking process. Unlike its no-bake counterparts, baked cheesecake undergoes a slow and gentle baking process that ensures a smooth and velvety texture. The top emerges golden brown with a slight jiggle in the center that later on sets in the fridge to perfection. But before going to the fridge, it is important to bring the cheesecake to room temperature in the oven. Cooling the cheesecake gradually in the oven before chilling it overnight allows the flavours to meld beautifully, creating a dessert that's rich and satisfying. I
It’s the ideal treat for any occasion, especially for the upcoming Christmas holidays!
Ground the biscuits in a food processor and combine with melted butter until incorporated.
Press over the bottom and sides of a lined baking mould, then refrigerate for 10 minutes.
Beat cream cheese for a minute until smooth, then add sour cream, sugar and flour and mix until combined. Add vanilla extract, lemon zest and room temperature eggs, one by one, and mix until just combined.
Pour the batter into the mould and bake in a preheated oven at 160°C/320°F for about 50-55 minutes when the top is golden brown and slightly jiggly in the middle.
Cool in the oven with the door slightly open, then move it, still in the baking mould, into the refrigerator to chill overnight.
Baked Cheesecake
Ingredients
Instructions
- Ground the biscuits in a food processor and combine with melted butter until incorporated.
- Press over the bottom and sides of a lined baking mould, then refrigerate for 10 minutes.
- Beat cream cheese for a minute until smooth, then add sour cream, sugar and flour and mix until combined. Add vanilla extract, lemon zest and room temperature eggs, one by one, and mix until just combined.
- Pour the batter into the mould and bake in a preheated oven at 320°F for about 50-55 minutes when the top is golden brown and slightly jiggly in the middle.
- Cool in the oven with the door slightly open, then move it, still in the baking mould, into the refrigerator to chill overnight.
