A baked cheesecake is a thing of beauty. Creamy and velvety filling with a crunchy golden biscuit base. But how can something so simple taste so good? It’s actually surprisingly easy to make a baked cheesecake. You don’t need fancy ingredients or hi-tech equipment. Follow our step by step masterclass on how to make the best baked cheesecake.
What is the best cheese to use for cheesecake?
It’s the main component of the cheesecake so getting the right cheese means a better result. In saying that all you really need to look out for is a full fat cream cheese – available from any supermarket or independent grocery store.
You want the cream cheese to be at room temperature before you start. This makes it easier to mix with the other ingredients.
At what temperature should I bake my cheesecake?
To prevent the deep cracks that backed cheesecakes are prone to, you need to be careful with the oven temperature. Not just while you’re baking it, but also any sudden variances in temperature after baking.
Low and slow is the way to go when baking a cheesecake. For best results, an oven heated to 170°C / 150°C fan-forced is ideal. Once it’s finished baking (you want the centre to be almost set), turn off the oven and leave it in the oven with the oven door slightly ajar until the cheesecake has cooled.
Once the cheesecake has cooled, it’s ready to move into the fridge. Keep it in the springform pan and refrigerate the cheesecake overnight.
How to cut a cheesecake
You’ve lovingly baked and chilled your cheesecake to creamy perfection. Here’s how to get clean slices for when you’re ready to serve it.
You want to get your knife nice and hot. Fill a tall heatproof jug or glass with hot water. Dip your knife into the water then carefully wipe dry. Reheat and dry the knife after each slice.
How to make the best baked cheesecake
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