Classic Baked CheesecakeExtra Large!!!

Classic Baked Cheesecake Ooooh I remember when I was a kid and Mum’s Classic Baked Cheesecake, it just has that something special about it. This recipe will not disappoint either, it has truly stood the test of time! My biggest hint for…

Classic Baked Cheesecake

Ooooh I remember when I was a kid and Mum’s Classic Baked Cheesecake, it just has that something special about it. This recipe will not disappoint either, it has truly stood the test of time!

My biggest hint for this recipe is NOT TO OPEN THE OVEN DURING COOKING.  Honestly I’ve ruined many a baked cheesecake doing this…

Serve it with vanilla ice cream!

Now also this is a HUGE cheesecake – it has 1kg of cream cheese in it – so this would be perfect at a shin dig or wedding as a dessert!

serves
8
time needed
prep cook
ingredients
13
difficulty
Easy
rating (click to rate)
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Ingredients

Baked Cheesecake Base

  • 1 1/2 cups Plain Flour, Sifted
  • 1 Egg
  • 1/3 cup Caster Sugar
  • 125 grams Butter, Soft
  • 1 tsp Ground Ginger

Cheesecake Filling

  • 1 tsp Vanilla Essence
  • 1 kg Cream Cheese (room Temperature)
  • 350 grams Caster Sugar
  • 2 tbsp Plain Flour
  • 5 Eggs
  • 2 tbsp Milk


Method

  1. Preheat your oven to 160 degrees, and grease a springform pan.
  2. Place the tin on foil that is larger than the pan and press the foil up against the sides firmly, so that it seals tightly.
  3. Crush the biscuits until like breadcrumbs (you can use any plain sweet biscuit).
  4. Add the melted butter and press into the bottom of the pan.
  5. Cream cheese beat until smooth and then add the castor sugar, lemon, vanilla essence.
  6. Add the eggs one at a time and mix just enough to be blended.
  7. Pour into your springform pan .
  8. Place the pan in a larger tin and half fill the largest pan with hot water till it is 2.5 cm high up the side.
  9. Bake for 1 1/2 hours and the top is beautiful and brown.
  10. Let is cool in the pan.
  11. To loosen run a knife around the inside edge of tin and remove the side of pan.
  12. Put in fridge for at least 5 hours before serving.

Notes

Recipe Hints and Tips:

  • suitable for freezing for up to 2 months
  • can be served with ice cream and cream

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