Cheesecake upgrade

Which do you like better – a light and velvety fridge set cheesecake or a slightly dense and creamy baked cheesecake? I always loved the latter and preferred an old recipe of mine that produced just that. A cheesecake of which every single bite would be like a luxurious mouthful of butter. That, to me, is what a good cheesecake has always been about, but recently I tried something different with my recipe and it turns out that I can get the best of both.

Baked Vanilla Cheesecake

It might not be a new trick, but I dropped the amount of fresh cream in the recipe and increased the cream cheese. I then whipped the cream separately, only to be folded in gently right before baking. The result: CHEESECAKE HEAVEN!

My new cheesecake recipe is quite a bit simpler than my old one and quite frankly, I cannot get enough of it.

Cheesecake ingredients

Enough cake for a dinner party of about 8


  • 550 g Cream cheese
  • 125 ml Fresh cream, whipped
  • 120 g Castor sugar
  • 2 Eggs
  • 1 Vanilla pod, seeds scraped
  • 200 g Ginger biscuits, crushed
  • 75 g Butter , melted
  • Topping: passion fruit coulis, berry jam or fruit spread of choice


  1. Preheat the oven to 150 degrees Celsius
  2. Prepare a loose-bottomed 20 / 23 cm round tin with non-stick spray. Combine the crushed biscuits and melted butter, then press into the base of the tin.
  3. Beat the cream cheese until smooth, then add the eggs and continue beating. Add the sugar and vanilla seeds. Mix through.
  4. Add the whipped cream and gently fold it into the cheese mixture.
  5. Scrape the mixture into the prepared tin and place the tin on a piece of foil. Fold the foil around the sides of the tin then place the tin in a large oven dish. Add warm water to the dish – enough to come about 3cm up the sides of the tin.
  6. Gently place the dish in the preheated oven and bake the cheesecake for 40 minutes.
  7. Turn the oven off and allow the cake to cool completely in the oven.
  8. Remove the cake from the oven and the water bath. Place it on a large plate and cool for at least 4 hours in the fridge before running a wet knife along the edges to remove the tin.
  9. Now you can decorate the cake with either fresh fruit, melted fruit spread or even chocolate ganache. Anything goes!

Baked Cheesecake

What I like about vanilla cheesecake, is that you can garnish it any which way you prefer. I like to make use of half jars of fruit spread, fresh fruit or even a simple chocolate ganache. Anything goes, really.

Baked Cheesecake

I had a jar of homemade passion fruit coulis in the fridge and some fresh passion fruit from a friend’s garden, so finishing the cake was a breeze. Don’t you love the burst of summer as you slice through the dark, wrinkly peel of passion fruit? Sunshine in every spoonful!


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