Adorned with handmade Chocolate leaves with a top layer of silky, smooth Chocolate Ganache this Baked Cheesecake was an absolute stunner at my Husband’s Birthday Party last week. He loves Cheesecakes especially the baked ones, so, I made this easy to do Cheesecake to make him happy! Nevertheless to say, he loved it very much, and so do we. Here goes the recipe that I hope you’d also love to try. 🙂
If you want to make an Eggless Baked Cheesecake especially for those people who do not eat eggs, then try this recipe.
Baked Cheesecake
It's an easy to do Baked Cheesecake recipe, perfect for any occasion or parties. A timeless dessert which is loved by everyone.
Ingredients
For the base
- 10- Oreo cookies
- 1 ½ tbsp- Melted butter
For the filling
- 400 g- Cream cheese (I used 2 packs of La Cremella Natural Cream Cheese)
- 2- Eggs (separated)
- ½ cup- Thick yogurt
- 1 cup- Caster Sugar (White powdered sugar)
- 1 tsp- Vanilla extract
For the topping
- 6 tbsp- Fresh cream (I used Amul’s)
- 40g- Dark chocolate (broken into pieces)
Instructions
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Before I start all the ingredients were at room temperature.
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For the base grind oreo cookies and butter in a food processor until a coarse mixture forms. Spread this mixture evenly on the base of the springform/loose-bottomed cake tin. Keep the cake tin in the refrigerator for 20 minutes. Start making the cheesecake filling in-between.
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Preheat the oven to 150 degrees C.
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In a bowl add softened cream cheese, sugar, vanilla extract, and yogurt. Mix until a smooth mixture forms. Use an electronic hand mixer to get the best result. Add egg yolks one by one and mix until blended well.
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Now whisk the egg whites with an electronic hand mixer separately until stiff peaks form. Add this into the cream cheese mixture, mix well.
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Pour this filling over the cooled oreo base. Smooth the top.
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Prepare a larger pan (read note) with hot water and place the cake pan carefully onto it. The water level should be halfway up to the cake pan.
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Bake for 90 minutes (read note), or until the top of the cheesecake turns golden brown in colour. At the time of baking, the cake will rise to some extent, and it will come down to a flat top later, which is normal.
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Switch off the oven, keep the oven door slightly open and don’t move the cake from there for the next 1 hour. After 1 hour take out the cake, and keep outside until completely cooled. Then shift in the fridge for a minimum of 4 hours or you can chill it overnight before serving.
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Your Baked Cheesecake is ready to devour. You can serve the cheesecake as it is or decorate the top of the cake with fruit preserve, ganache, etc. I did a simple ganache topping on this cake.
Method for topping
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Add cream in a bowl. Over low heat stir until hot, no need to boil the cream. Remove from the heat, add dark chocolate pieces. Wait for 10 minutes. Mix and stir well, until a lump-free ganache forms.
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Take out the cake from the refrigerator. Pour this ganache on top of the cake, spread gently with the help of a spatula. Keep it back in the refrigerator for 1-2 hours before serving. Slice and serve cold.
Recipe Notes
- For the water bath, use any cake pan or roasting pan which is larger in size than your cheesecake tin. Don’t skip the water bath step, it gives the Cheesecake a flawless, crack-free top.
- Baking time may vary for different ovens, for the doneness keep checking for the browning on top.
The cake looks Amazing Chandrima!!
May I know what brand cream cheese did you use?!
Thank you Harsha! 🙂 I’ve used Britania Cream cheese for this.
Hi Chandrima,
I was going through few of your recipes and found some really interesting ones. I am looking for something that I can bake on my anniversary and I think this would be perfect. Please suggest on two of my important queries:
1. Since this is a cheesecake, will it not require aluminium foil cover up along with water bath!
2. Could you guide me through a link where I can learn how to make chocolate leaves since I will have to decorate the cake as well!
3. The cake tin that you used, was it a plain round pan because the shape looks slightly more like a matka shape than usual round !
Hi Parul,
If you cover the top you’d not be able to get the browning on the upper surface of the cake and the baking time might increase. You can, of course, cover and bake it that is your personal preference. You can see videos on YouTube on how to make chocolate leaves. As mentioned in the recipe I’ve used a round 7″ loose-bottomed cake pan for the Cheesecake. Happy Baking!
Thanks a lot Chandrima but in one of your other cheesecake recipes, you have mentioned to cover just the sides of the pan with foil along with water bath but if that is not required in this recipe then no worries, saves my time and effort as well🙂
The Oreo cookies that you have mentioned is I am assuming is the ones with the cream filling in between Please suggest if we have to grind the butter along with cookies in the mixer, Thanks in advance
Hi Parul,
I’ve mentioned wrapping the pan from the outside in this recipe also. And I meant those regular cream filled Oreos only, you can grind the Oreo cookies along with the cream.
Hi Chandrima,
How do we know which Cheesecake is to be baked and which one is to be frozen? and what goes wrong if we bake the one that needs to be frozen?
Hi Swati,
I’m assuming that you want to know which cheesecake you can bake and which not. Usually, we don’t bake the cheesecakes which have settling agent in them like agar agar, gelatine, etc. The recipe tells always if you can bake it or not.