classic baked cheesecake recipe

video password: SYDD [case sensitive]

note: this video demonstrates how to make a pumpkin cheesecake – the method is exactly the same for the classic cheesecake, just skip all the pumpkin stuff.

prepare ahead?

Bake the cheesecake up to 3 days in advance, cool to room temperature and store in the fridge. Remove from the fridge an hour before serving to allow to come up to room temperature.

variations for fun

dairy-free – A cheesecake without cheese? I’m afraid you’re out of luck.

egg free – I have successfully replaced eggs in baking with 1/2 a mashed banana per egg. Unfortunately I haven’t had time to test this recipe but I’m pretty sure it would be fine, although the flavour will change slightly.

walnut or hazelnut cheesecake – pulverise about 250g (1/2lb) walnuts or hazelnuts in a food processor and press into the base of the prepared tin before adding the filling.

caramel cheesecake – replace sugar with brown sugar.

praline cheesecake – top cheesecake after baking with a crown of pulverised pecan praline from the ice cream class.

troubleshooting guide

cheesecake sinking – I like a little bit of rustic sinking in my cheesecake but if it worries you, bake the cheesecake in a very hot water bath and allow to cool in the water bath in the oven for an hour.

lumpy cheesecake – Sounds like it hasn’t been mixed sufficiently. If you aren’t using a food processor it can be difficult to get a completely smooth cake but by making sure your cream cheese is at room temperature before you start can make a big difference. Adding the egg mixture to the cream cheese in very gradual steps can help as well.

watery liquid weeping from cheesecake – This means the cheesecake has been overcooked. Not much we can do this time but next time try a lower temperature and start checking the cheesecake earlier in the baking process.

can’t find sour cream? – Substitute in creme fraiche or just regular heavy whipping cream (35% milk fat).

not sweet enough? – I prefer my desserts not to be super-sweet. If you have a hardcore sweet-tooth that needs satisfying, try increasing the sugar to 200g / 7oz.

serving suggestions

Serve with marscapone, whipped cream or even lemon ice cream.

leftover potential

Excellent but dangerous. Just keep in the fridge and try not to eat for breakfast 😉

For something a bit different, chop a few slices of cheesecake into rough chunks. Allow some commercial vanilla ice cream to soften in the fridge for 1/2 hour then stir cheesecake chunks through. Refreeze for at least an hour.

related links

pecan praline from ice cream class.
on stonesoup: lemon ice cream

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classic baked cheesecake recipe
serves 10-12

500g (1lb) cream cheese, softened
1 carton sour cream (300g / 10oz)
175g (6oz) sugar
5 eggs

1. Preheat oven to 180C (350F). Line a 9in (23cm) springform pan with baking paper and grease the base and sides with oil or butter.

2. Whisk together cream cheese and sour cream and stir eggs and sugar until combined. Add egg mixture to the cream cheese a little at a time until all combined OR whizz everything in a food processor until smooth.

3. Pour into the prepared pan and bake for 1 hour or until golden around the edges and the cheesecake feels firm in the centre when you touch the top. If you have time allow to cool in the oven.