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Baked cheesecake recipe

Baked cheesecake recipe.

Chefs baked cheesecake recipe is really easy to make.

There are only a few ingredients needed and it only takes 35 minutes to bake.

Chef makes a biscuit crust infused with a little lemon zest which tastes wonderful in combination with the creamy cheese cake centre.

This is a basic baked cheesecake recipe and you can top the cheesecake with any fruit or topping of your choice.

Ingredients for baked cheesecake

350g Cream cheese
100g White sugar
1/2 tsp Vanilla essence
2 medium Eggs

For the cheesecake crust

150g Digestive biscuits
1oz Brown sugar
65g Butter
1 tsp Lemon lemon zest (very fine grated)

Picture of all the cheesecake crust ingredients.

How to make a baked cheesecake

Blend the biscuits into crumbs and place into a mixing bowl.

Melt the butter and pour it into the biscuit crumbs with the brown sugar and zest.

Mix well, take a bottomless cake tin and press the biscuit mixture into the tin.

When pressing the crumbs into the tin work the crumbs up the sides of the tin a little.

Beat the eggs well in a small bowl.

Place the cream cheese, sugar, vanilla and beaten eggs into a large bowl.

Whisk or mix until smooth, the mixture will be loose in consistency.

Pour the cheesecake mixture into the centre of the bread crumbs.

Place into a hot oven at gas mark 4 for 35 minutes or until set in the centre.

Once cooked leave to cool in the tin for a while then place into the fridge.

Do not put the cheese cake in the oven until it has cooled down.

The cheese cake is best left over night to completely set.

Top the cheese cake with fresh or tinned fruit, you can even dust with vanilla powdered sugar.

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Raspberry cheese cake recipe

2:14 PM | Labels: cheese cake recipe, food recipes, raspberry cheesecake recipe

Here is Chef Jeenas Raspberry Cheese cake Recipe.

If you want a creamy indulgent treat that takes only minutes to make then Chefs raspberry cheese cake recipe for you!

This raspberry cheese cake recipe does not need to be cooked and needs very little washing up afterwards (which is always great).

You can whip up Chefs cheese cake in the morning and it will set in the fridge for that same evening.

Chef Jeena uses Ritz biscuits in this recipe and added no butter to the base as Chef did not want a rich biscuit base, this cheese cake recipe has a crumbly base with a soft texture that has an almost savoury taste which compliments the sweet vanilla creamed cheese beautifully.

If you want more of a biscuit base just add more melted butter to the biscuit base mixture.

If you can not use Ritz biscuits then ginger or malted milk biscuits are a good alternative.

Ingredients for easy raspberry cheesecake

300g Low Fat Cream Cheese
15-18 Ritz Biscuits
1 Tin of Raspberries or Fresh Raspberries if available.
2 heaped Tbsp Powdered Sugar
1 tsp Vanilla Essence

How to make a raspberry cheese cake recipe

Place the Ritz biscuits into a food bag and crush.

Place in a dish evenly.

If you want less of a soft texture base you can melt 1-2 tsp of butter into the crushed Ritz biscuits and leave for 5-10 minutes.

In a bowl mix the cream cheese, powdered sugar and vanilla essence well.

Gently spoon the cheese cake mixture onto the crushed ritz biscuits and spread evenly.

Place cheesecake into fridge for approximately 30 minutes.

Drain off tinned raspberries - place across the top of your cheese cake.

Cover with plastic wrap and place in the fridge -it is good to make this cheesecake recipe the night before eating.

You could make this cheese cake in the morning so it is ready for the evening.