The Best Baked Cheesecake in the World (No Seriously...!!!)

"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!!!"
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Ready In:
1 cheesecake




  • Cheesecake:

  • Preheat oven to 150c. & prepare (grease/line) 9" round cake pan.
  • Process malt biscuits & butter until finely crumbled (or crush biscuits & mix in butter) & line base of pan.
  • Using a cake mixer or blender beat cream cheese, condensed milk, lemon juice & egg until completely smooth (about 5mins should do).
  • Pour into cake pan.
  • Bake at 160c for approximately 35mins (I usually check it from 30mins onwards).
  • The 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!
  • Cool then refrigerate for no less than 3hrs - it's one of those things that tastes better with age --.
  • Note: 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 --.
  • Topping:

  • Place juice/water mixture in a saucepan & bring to the boil.
  • Reduce heat & simmer for approximately 5minutes.
  • Add cornflour mixture to slightly thicken.
  • Mix in lemon juice then add berries & stir gently so as not to break up the berries too much.
  • You 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!
  • When you have reached the required consistency pour topping over cheese cake & return to the refrigerator to continue to chill & set.
  • I 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!
  • If 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 --.
  • I 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!
  • Enjoy!
  • Note: Raspberries can be substituted with any available berry, mixture or pulpy fruit as desired.
  • Note 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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  1. absolutely gorgeous! I usually pick recipes that have been rated but I thought it must be good if you're "contemplating any excuse" to make I gave it a go and boy am I glad I did! THANKS for posting this simple and very easy recipe! In my haste to get the ingredients home from the supermarket I forgot to get some frozen berries but I grated chocolate over the top once it was cooked and it turned out great! I cant wait to make it with fruit next time and try other variations. Thanks again :-)


I'm at home mostly with my beautiful baby boy, Caelan. Always on the hunt for interesting recipes that are quick, easy & tasty - that hubi's going to think I've been slaving at the stove all day!!
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