Hi, I'm Theresa Storey and I run The Green Apron Artisan Preserve and Tea Company and write and blog and garden and teach and.....

Baked Cheesecake

Ive always wanted a good baked cheesecake recipe but a lot of the recipes seemed a bit complicated.  I wanted baked as I’m not that fond of the gelatin based wobbly cold cheesecakes. They look so tasty but just dont live up to their looks. My friend Marina gave me this recipe last week and so for Bella’s 12th birthday on Monday we tried it . It was so simple that the kids helped make it.

cheesecake

Oh my goodness , it was sooo good!. There were fights in our house over the last piece and over who got to clean out the tin . This is now going to be  a regular here.

Marinas  Baked Cheesecake

4 x 200g  tubs Cream cheese (we used the tesco  own brand cheese, Lidl has one too)

1 small tub sour cream

3 eggs

1/2 – 2/3 cup sugar

1 tsp vanilla

chocolate pieces ( optional we used 100g of 70% dark chocolate chopped up)

beat the eggs and add the rest of the wet ingredients and mix untill smooth

for the biscuit base use

approx 1 pack biscuits crushed (we used a mix of chocolate chip cookies and oat cookies )

mix with enough melted butter to bind about 1/2 cup and pat into  the base of a tin . we used a 9 inch cake pan . If you have enough pat it up the sides too.belles-bday-030

Pour half of the cheese mix onto the biscuit base add half the chocolate pour on the rest then sprinkle on the remaining chocolate.cheesecake

bake at about 210 degrees for 15 mins then turn oven down to 180 for 1/2 hour . check it .it should be just browned in the middle of the top . When it is, turn off the oven and leave leave the cake in the warm oven to finish cooking for about an hour, then remove . Let it cool to room temp then put in the fridge for a few hours.

You can serve with a nice fruit jam or coulis but we ate it without it was so good.

Thanks to Marina for sharing this fabulous recipe

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2 comments to Baked Cheesecake

  • Louise

    Hi there, I made this because I’m not a huge fan of cheesecake, the wobbly description sums it up perfectly for me!
    But I’m sorry to say, i was not blown away. It wasn’t very sweet, the texture was really dense, almost chewy and I was so disappointed! Any miracle tips for me? Thanks!

  • admin

    Hi Louise. The second time I made the cheesecake mine wasn,t as sweet either which I put down to using a darker chocolate. So I covered it in raspberry coulis which balanced it perfectly. Next time I’ll use a milk chocolate and taste it for sweetness before I put it in the oven. As for the chewyness I think you may have mixed it for too long. try just mixing enough to blend the ingredients

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