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Baked Cheesecake

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.

Cuisine European
Prep Time 30 minutes
Cook Time 1 hour
Resting time 1 hour
Total Time 1 hour 30 minutes
Servings 8 People
Author Chandrima

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

  1. Before I start all the ingredients were at room temperature.

  2. 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.

  3. Preheat the oven to 150 degrees C. 

  4. 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.

  5. Now whisk the egg whites with an electronic hand mixer separately until stiff peaks form. Add this into the cream cheese mixture, mix well. 

  6. Pour this filling over the cooled oreo base. Smooth the top. 

  7. 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.

  8. 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. 

  9. 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.

  10. 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

  1. 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.

  2. 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.