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Chantal's Baked Cheesecake

  • 7reviews
  • 59saves
  • 1hour30min

This classic baked cheesecake is easy to make and it's so delicious. Add a topping of fresh fruit or sauce to serve.

Chantal

Ingredients
Serves: 12 

  • 250g crushed plain sweet biscuits
  • 2 tablespoons butter, melted
  • 1 kg cream cheese, softened
  • 1 3/4 cups (375g) caster sugar
  • 3/4 cup (200ml) milk
  • 4 eggs
  • 1 cup (250ml) sour cream
  • 3 teaspoons vanilla essence
  • 3 tablespoons plain flour

Directions
Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Preheat the oven to 180 degrees C. Grease a 23cm springform pan with removeable base.
  2. In a medium bowl, mix biscuit crumbs with melted butter. Press onto base of pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk and then mix in the eggs one at a time, mixing just enough to incorporate.
  4. Mix in sour cream, vanilla essence and flour until smooth - don't over beat. Pour filling over prepared biscuit base.
  5. Bake in preheated oven for 1 hour. Turn the oven off and let the cake cool in the oven with the door closed for 5 to 6 hours. This prevents cracking. Chill until ready to serve.

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Reviews (7)

KIMAR
by
5

Used different ingredients. Was a big hit at my husband's office! Mine didn't crack, but I was careful not to overmix and had the cream cheese at room temperature, and these are supposed to help prevent cracking. I also used a water bath, and I made sure that the side of the springform tin, not just the bottom, was well greased. (I read in a magazine that cheesecakes shrink from the sides of the pan as they cool, and if the side isn't well greased, the cheesecake will stick and, thus, crack.) I substituted Bailey's Irish Cream for the milk. A picture-perfect cheesecake! - 18 Jul 2008

Morena
by
2

OK - I don't want to be rude, but this is the deal: this is a perfect recipe, and if it fails for you, it's your fault, not the recipe's. A couple of things you should know about cheesecakes: OVER-BEATING WILL CAUSE A CHEESECAKE TO CRACK. Beat cream cheese with sugar only until smooth. Proceed with a wooden spoon for the rest of the recipe. OVERBEATING WILL CAUSE A CHEESECAKE TO HAVE THE "WRONG" TEXTURE. Air bubbles, gritty/not creamy texture, etc., are fixed my the same instructions above. OVERCOOKING WILL CAUSE A CHEESECAKE TO CRACK. Do NOT cook this cheesecake until it's set. Matter of fact, don't check it at all. Put the cheesecake in the oven, set the timer to 60 min., turn the oven off, and forget it. I mean it! Don't open the oven, just leave it alone to do its thing. And that's it. A beautiful cheesecake. Far from bland: this is a PURIST'S cheesecake. It's great as is, but also a great foil for other flavours. I serve mine with passionfruit pulp or mango puree. - 18 Jul 2008

zaney
by
0

Beautiful Best ever. - 14 Jul 2011

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