5 scrummy baked cheesecake recipes that make for perfect puds
Whip up one of these delicious baked desserts to celebrate National Cheesecake Day!
A set cheesecake is an amazing thing, don’t get us wrong, but there’s something super special about a baked cheesecake that really makes for a showstopping end to a meal.
Whether you’ve tried one before, or fancy giving one a go for the first time, we’ve collected some standout recipes for you to tackle. It is National Cheesecake Day after all!
Baked strawberry cheesecake
Rich and decadent, this bake from Aldi is the perfect recipe to try out if you’ve never made a baked cheesecake before.
- Serves 8
- Baking time: 40 minutes
- 2 227g packs of fresh strawberries
- 200g digestive biscuits
- 100g unsalted butter
- 40g flaked almonds
- 100g caster sugar
- 2 medium eggs
- ½ tsp vanilla essence
- 150ml soured cream
- 2 200g packs of plain soft cheese
- 50g ground almonds
- Sunflower oil for greasing
- 22cm spring clip cake tin
- Pre-heat the oven to 180°C/350°F/Gas Mark 4. Lightly grease the sides and base of the cake tin. Break up the biscuits and put into a food processor. Process until you have crumbs. Melt the butter – add this to the biscuit crumbs and mix well.Use to line the base and halfway up the sides of the cake tin. Put in the fridge to chill for 10 minutes.
- Wash and dry the strawberries. Keep 4 back for decoration – remove the green leaves and finely chop the rest.In a bowl mix the eggs, soft cheese, sour cream, caster sugar, ground almonds and vanilla essence. Gently mix in the chopped strawberries. Put the mixture into the cake tin.
- Bake in the oven for 40 minutes until just set. Remove and allow to cool.
- Remove from the tin – decorate with remaining strawberries and serve.
New York-style cheesecake with peanut butter crust
Image: SKIPPY Peanut Butter
This classic New York eat has an added twist of SKIPPY® peanut butter in its crust.
- Serves: 12
- Prep: 1 hour
- 340g jar SKIPPY® Peanut Butter Smooth or Extra Crunchy
- 180g digestive biscuits, made into crumbs
- 250g sugar
- 4 large eggs
- 680g cream cheese, softened
- 240g sour cream
- 1 tablespoon vanilla extract
- Preheat the oven to 165°C. To make the crust, beat together the digestive biscuitcrumbs, 130g SKIPPY® Peanut Butter, 50g sugar and 1 egg in a bowl with an electric mixer until smooth.
- Press the crust evenly into the bottom and 2.5 cm up the side of a 25‐cm tin.
- Meanwhile, in a bowl, beat together the cream cheese, the remaining 200g sugar, sour cream and vanilla with an electric mixer until smooth. Add the remaining 3 eggs, one at a time, beating until fluffy. Pour into the crust.
- Bake the cheesecake for 1 hour or until the centre is almost set. Cool for 1 hour on a wire rack. Refrigerate for 3 hours or overnight.
- Melt 100g SKIPPY® Peanut Butter; drizzle over the cheesecake just before serving.
Using flavoursome blue cheese from Blacksticks, why not bake this savoury recipe to end your meal in place of a cheeseboard?
- Serves: 12
- Baking time: 45 minutes
- 400g ginger nut biscuits, crushed
- 125g unsalted butter, melted
- 1 block Blacksticks Blue cheese, crumbled
- 400g full fat cream cheese
- 150g creme fraiche
- 3 eggs, beaten
- Preheat your oven to 160°C (fan). Combine the crushed ginger nut biscuits with the melted butter and pour into an 8 or 9″ springform tin (depending on how deep you want the cheesecake to be). Level and flatten using the back of a spoon to form the base.
- Bake the base for 10 minutes while you prepare the topping. To make the topping, soften the cream cheese by hand or with an electric hand whisk until smooth. Add in the eggs, followed by the creme fraiche and mix until thoroughly combined and no lumps remain.
- Fold in the crumbled Blacksticks Blue cheese, then pour the topping on top of the baked base.
- Place a leak-proof baking dish filled with water on the lower shelf of the oven, then place the cheesecake on the shelf above. Bake for 45 minutes, rotating halfway through.
- Leave to cool completely in the tin at room temperature before chilling in the fridge (overnight is preferable but a few hours should be fine). When you are ready to serve, remove from the tin, slice and enjoy with a good glass of red and some chutney.
Read more: 5 grown-up picnic recipes for summer
Another delicious idea from Aldi, this combination of spices and pears is giving us total autumnal vibes.
- Serves 10
- Baking time: 50 minutes
- 200g gingernut biscuits
- 75g unsalted butter, melted
- 675g cream cheese
- 250ml double cream (plus 200ml to serve)
- 125g brown sugar
- 1 tsp vanilla extract
- 3 medium eggs
- 3 tbsp plain flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 2 tbsp caster sugar
- 5 pears, ripe and peeled
- 75ml maple syrup (plus extra for serving)
- 1 tsp vanilla extract
- 300ml water
- 1 tsp ground cinnamon
- 23cm/9in loose bottom cake tin
- Greaseproof paper
- Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line the cake tin with greaseproof paper. Blitz the biscuits into crumbs with the melted butter. Press into the base of the cake tin and slightly up the sides.
- Whisk the cream cheese until fluffy. Add the cream, sugar, cinnamon, ginger and vanilla and whisk again until fully combined. Add the eggs one at a time, stirring and then stir in the flour.
- Pour over the crumb base and bake for 45-50 minutes until set, but a slight wobble remains.
- In the meantime, heat the water with the maple syrup, vanilla and cinnamon. Add the pears and cover, poaching for approx. 15-20 minutes.
- Whip the extra 200ml of double cream with the caster sugar.
- Remove the cheesecake from the oven and, when cooled, pile the whipped cream on to the centre of the cake and place the pears around the edge. Serve the cheesecake drizzled with maple syrup.
Japanese Cotton cheesecake
Image: Miele Der Kern
Garnished with in-season mixed berries, this Japanese cotton cheesecake recipe from Miele Der Kern involves folding whipped egg whites into the batter for a light and pillowy texture and baking using a steam setting or bain marie.
- Serves 10
- Baking time: 1 hour 20 minutes
- 200g cream cheese
- 80ml whole milk
- 60g unsalted butter
- 120g caster sugar
- 90g plain flour
- ½tsp. sea salt
- 6 free range eggs, yolks and whites separated
- 1 lemon, zest and juice
- Whipped cream
- Mixed berries
- Preheat a Miele Steam Combination Oven on Cake Plus at 160°C. If a combination steam is not available, the best way to bake this cheesecake would be over a water bath in the main oven using the same temperature and timings below.
- Combine together the cream cheese, milk, butter and 60g of sugar in a small saucepan and gently whisk over a medium heat until melted. Remove from the heat and transfer into a larger bowl with the yolks, flour, salt and lemon zest and mix well until there are no lumps.
- In another large bowl, beat the egg whites and a tablespoon of lemon juice with a hand mixer until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff peaks form.
- Fold about a third of the egg whites into the yolk mixture, then repeat with the remaining whites a third at a time until the batter is evenly combined.
- Grease the bottom of a 23cm spring form pan and line the bottom and sides with baking parchment. Pour the batter into the pan and shake to release any large air bubbles.
- Place the cheesecake in the combination steam oven and bake for 40 minutes, then, turn the temperature down to 130°C and bake for another 40 minutes. When ready, turn the oven off and leave the cake to cool inside the oven for another 20 minutes.
- Remove the cheesecake from the oven very gently and allow to cool down completely. Garnish with the whipped cream and mixed berries and serve.
Which of these desserts takes your fancy? Let us know on social! Tweet us @goodhomesmag or post a comment on our Facebook page. Plus, post your own recreations of these recipes on Instagram wth the hashtag #thisgoodhome for your chance to win a prize.