How to Make the Best Baked Cheesecake

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This recipe for baked cheesecake is simple and easy to make with just mixing, and it has a smooth and creamy texture that is absolutely delicious.

Watch the recipe video

How to make a basic baked cheesecake

Most of the time when I make cheesecake, I make baked rare cheesecake, which is baked at a lower temperature without much browning, making it look a bit rare.

I also love a rich NY cheesecake that is baked well. Compared to a baked rare cheesecake, a cheesecake that is baked well is less watery and richer, and goes well with coffee.

Baking cakes is often full of tricks, but cheesecakes are easy to make by simply mixing the ingredients in order and have an authentic, rich flavor.

Depending on the arrangement, toppings such as fruits, syrups, and chocolates can be added, allowing the cake to be enjoyed according to the season and taste.

Sour cream or heavy cream?

When making cheesecake, it's common to use a combination of cream cheese and sour cream or cream cheese and heavy cream. Both methods yield a rich and decadent texture, but using sour cream gives it a slightly lighter feel, while using heavy cream results in a denser, smoother texture.

When making cheesecake terrine, I typically use heavy cream, while for a classic baked cheesecake, I use sour cream. Mixing both ingredients is also an option, and experimenting with different ratios can result in interesting variations in texture.

Ultimately, the choice of ingredients comes down to personal preference, and there's no right or wrong way to make cheesecake. So go ahead and try different combinations to discover the one that best suits your taste!

Ingredients

Biscuit base

• Cookies (whole grain) - use McVitie's Digestive Biscuits.
• Unsalted butter - use melted butter.

Cheesecake batter

• Cream cheese (room temperature) - For this recipe, we used French cream cheese "Saint-Môret," but you can use readily available cream cheese such as Philadelphia to make the same recipe.
• Sour cream
• Granulated sugar
• Eggs
• Vanilla extract - Vanilla extract is a liquid made by soaking vanilla beans or pods in alcohol to extract the flavor. It has a great aroma because it uses real vanilla. If you don't have it, you can use vanilla oil or vanilla beans.
• Cornstarch - You can substitute cake flour.

Instructions

Preparation

• Bring the cream cheese to room temperature.
• Line the bottom and sides of the pan with parchment paper (or use a reusable oven sheet).
• If using a removable loose bottom, cover the bottom and sides with aluminum foil to prevent water from getting in during the water bath.
• Preheat the oven to 160°C (320°F) 10 minutes before baking and bring water to a boil for the water bath.

Biscuit Base

Put the cookies in a zipper bag, beat them with a rolling pin to break them into small pieces, pour in the melted butter, and rub in to blend well.

Place in a mold and press down tightly with the back of a spoon or the bottom of a glass. Refrigerate until ready to use.

Cheesecake batter

In a bowl, slowly combine cream cheese and granulated sugar. Add sour cream and mix until combined.

Add the eggs and egg yolks.

Add vanilla extract and sift in cornstarch.

Strain the batter and pour the batter into the prepared mold.

Prepare a heat-resistant container that is one size larger than the cake pan and place the cake pan with the batter in the center. Pour hot water into the heat-resistant container. (You can also pour hot water into the container after putting it in the oven. Either way, be careful not to burn yourself!)

Bake in a preheated oven at 160°C(320°F) for about 1 hour. If browning occurs during baking, lower the temperature; if not, increase the temperature.

Once baked, leave in the oven for 1 hour without opening the oven. Then remove it from the oven and let it sit at room temperature until cool.

When the cheesecake has cooled completely, place it in the refrigerator to chill well.

When you cut the cake with a heated knife, the slices come out clean and neat.

Storage

Refrigerate

A homemade baked cheesecake can be stored in the refrigerator and will last for about 4-5 days. Be sure to cool it completely after baking, cut it, and then store it in a container or cover it lightly with plastic wrap before storing.

Freezing

Baked cheesecake can also be stored in the freezer.

Wrap it in plastic wrap and then put it in a zipper bag or another airtight container to minimize odors from the freezer. It can be stored for up to one month.

To thaw, transfer it to the refrigerator and let it thaw slowly. If you thaw it too quickly, the cake may release moisture and become soggy.

Equipment

This recipe uses a 15cm (6inches) round cake pan with a removable bottom.

I have been using mostly reusable baking sheets lately. I recommend it because the sides of the cakes turn out beautifully without wrinkles.

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