This really is cheesecake for beginners but it is sooo deliciously rich & creamy - you have to try it. I've acquired this recipe from a friend who simply serves this with fresh raspberries which is wonderful but because I'm prone to distraction & browning the top (usually one half rather than the other) I like to make the berry topping given & let it soak in & set before serving. It's amazing. I find myself contemplating any excuse under the sun worthy of making it again & again & again!!!
My Private Note
Units: US | Metric
- 250 g malt biscuits
- 150 g butter, melted
- 250 g cream cheese
- 395 g condensed milk
- 2 tablespoons lemon juice
- 1 egg
- 2Preheat oven to 150c. & prepare (grease/line) 9" round cake pan.
- 3Process malt biscuits & butter until finely crumbled (or crush biscuits & mix in butter) & line base of pan.
- 4Using a cake mixer or blender beat cream cheese, condensed milk, lemon juice & egg until completely smooth (about 5mins should do).
- 5Pour into cake pan.
- 6Bake at 160c for approximately 35mins (I usually check it from 30mins onwards).
- 7The top should be just set, if it is browning too soon reduce heat, if it is splitting on top you should probably take it out!
- 8Cool then refrigerate for no less than 3hrs - it's one of those things that tastes better with age --.
- 9Note: Don't panic if it's cracked or a little brown on top, you can either level it off if you think it'll taint the flavour or cheat like me & pour over the following topping to disguise the slight overdoneness --.
- 11Place juice/water mixture in a saucepan & bring to the boil.
- 12Reduce heat & simmer for approximately 5minutes.
- 13Add cornflour mixture to slightly thicken.
- 14Mix in lemon juice then add berries & stir gently so as not to break up the berries too much.
- 15You can use this mixture now or continue to reduce down if you wish. The last time I made this it was quite jammy (because I'd of course started on the dishes & forgotten that something was on the stove -- ) but it was just as devine as any other time so no worries if you think it's too sloppy!
- 16When you have reached the required consistency pour topping over cheese cake & return to the refrigerator to continue to chill & set.
- 17I usually make this about an hour after the cheesecake has been in the fridge so it has plenty of time to soak through the slightly brownish bits!
- 18If you manage to bake the perfect cream coloured cheesecake (big ups!) you could omit this topping or serve it separately for your adoring fans to pour over their dessert themselves --.
- 19I transport this cheesecake in the baking pan & only remove just prior to serving - it's much cleaner/easier that way & then someone else usually ends up getting stuck with cleaning the pan, mwah haha ha haaa!
- 21Note: Raspberries can be substituted with any available berry, mixture or pulpy fruit as desired.
- 22Note 2: I made this again on the weekend but had no berries so substituted one of the tablespoons of lemon juice with three tablespoons of lime juice & once I had poured mixture into pan I drizzled some passionfruit & mango dessert topping through it & sprinkled some dessicated coconut over the top of it before baking. I also reduced the cooking temperature to 150c & it turned out perfectly. It was sooo delicious, light & fruity! I really am the cheesecake master mmm -- .
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Nutritional Facts for The Best Baked Cheesecake in the World (No Seriously...!!!)
Serving Size: 1 (100 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 454.6
- Calories from Fat 278
- Total Fat 30.9 g
- Saturated Fat 19.3 g
- Cholesterol 117.6 mg
- Sodium 271.8 mg
- Total Carbohydrate 39.1 g
- Dietary Fiber 1.6 g
- Sugars 35.3 g
- Protein 7.5 g
The following items or measurements are not included: