Classic Baked Cheesecake, the Way Bakeries Make It
Baked cheesecake is a biscuit base pressed into a springform tin, topped with cream cheese beaten with sugar, eggs, vanilla and sour cream, and baked in a water bath at 160°C for 50–60 minutes until the edges set and the centre still wobbles. Leaving it in the switched-off oven for an hour is what prevents cracks.
- Prep
- 17 min
- Cook
- 60 min
- Total
- 437 min
- Calories
- 420
A proper baked cheesecake is not difficult, but it is unforgiving about three things: room-temperature cream cheese, gentle mixing, and slow cooling. Get those right and the top stays smooth and the texture stays dense and silky.
Method
-
1
The biscuit base
Mix the crushed biscuits with the butter and sugar until evenly coated. Press it firmly into a 22–24cm springform tin. Bake at 180°C for ten minutes, then leave it to cool.
🔥 180°C -
2
The filling
In a large bowl, beat the cream cheese until smooth and free of lumps. Add the sugar and keep beating. Add the eggs one at a time, beating after each. Add the vanilla, the sour cream or yoghurt, then the cornflour, and fold gently until just combined.
-
3
Baking
Pour the filling over the base. For the best result, bake in a water bath — set the tin inside a larger tray filled with hot water. Bake at 160°C for 50–60 minutes, until the edges are set and the centre still wobbles slightly. Then turn the oven off and leave the cheesecake inside, door closed, for an hour — this is what prevents cracking.
⏱ 60 min 🔥 160°C -
4
Chilling and serving
Take it out and let it cool completely, then refrigerate for at least six hours, ideally overnight. Top with sauce or fruit as you like, then slice and serve cold.
⏱ 360 min
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Tips that actually matter
- Use a good-quality cream cheese — the cheap ones are wetter and the texture suffers.
- Don't over-beat once the eggs go in; the air you whip in becomes the cracks.
- The water bath keeps the texture even and stops the edges drying out.
- Proper chilling is what sets both the flavour and the texture — don't rush it.
- a layer of berry or strawberry sauce with fresh fruit
- caramel sauce with a scatter of nuts
- chocolate sauce with crushed Oreo
المذاق الفاخر في البيت!
الوصفة دي مناسبة لـ:
- عزومات أو مناسبات خاصة
- التقديم كحلوى فاخرة بعد الأكل
- البيع من المنزل (للي عايزة تبدأ مشروع حلويات)
People also ask
ليه التشيز كيك بيتشقّق من فوق؟
خبز على حرارة عالية أو تبريد مفاجئ. اخبزيه في حمّام مائي على 160 درجة، وسيبيه يبرد جوّه الفرن والباب مفتوح شقّ ساعة قبل التلاجة.
لازم حمّام مائي؟
مش لازم بس الفرق واضح. الحمّام المائي بيخلّي الحرارة موزّعة ورطبة فالسطح بيفضل أملس والقوام كريمي من غير جفاف على الأطراف.
يقعد قد إيه في التلاجة؟
من 4 لـ 5 أيام مغطّى. ولازم يبات في التلاجة 6 ساعات على الأقل قبل التقطيع عشان يتماسك.
Cook mode
Classic Baked Cheesecake, the Way Bakeries Make It
-
1
The biscuit base
Mix the crushed biscuits with the butter and sugar until evenly coated. Press it firmly into a 22–24cm springform tin. Bake at 180°C for ten minutes, then leave it to cool.
-
2
The filling
In a large bowl, beat the cream cheese until smooth and free of lumps. Add the sugar and keep beating. Add the eggs one at a time, beating after each. Add the vanilla, the sour cream or yoghurt, then the cornflour, and fold gently until just combined.
-
3
Baking
Pour the filling over the base. For the best result, bake in a water bath — set the tin inside a larger tray filled with hot water. Bake at 160°C for 50–60 minutes, until the edges are set and the centre still wobbles slightly. Then turn the oven off and leave the cheesecake inside, door closed, for an hour — this is what prevents cracking.
-
4
Chilling and serving
Take it out and let it cool completely, then refrigerate for at least six hours, ideally overnight. Top with sauce or fruit as you like, then slice and serve cold.
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