I love a baked cheesecake! It is my number one cake and dessert and something I love baking. The decadent mixture of cream cheese and sour cream…the excitement and thrill of removing a smoothly baked, no cracks- cheesecake from the oven…. pure bliss. Simple. Elegant. Decadence.
The intense enjoyment and appreciation of cheesecake dates back far, very far… as far back 230 A.D. according to John J. Sergreto in his book Cheesecake Madness. Rumour has it that the Romans were first introduced to cheesecake on their quest to concur Greece, which seems to be the first enjoyer of cheesecake.
Sources say that cheesecake, in ancient Greece, was believed to be a good source of energy and even served to athletes during the Olympic games. We have no Olympic Games this year due to the pandemic, but that does not mean we can not indulge in a slice of creamy, silky, smooth baked cheesecake!
Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.
Hedy Lamarr
My mom has been baking this recipe for years and we still call it a family favorite here in my Kalahari kitchen. You need look no further for a creamy and ultra smooth classic cheesecake recipe! A buttery cookie crust, with a thick layer of creamy cheesecake and a whipped sour cream topping, if you like.
Once you have a stellar base recipe, you can alter it with different ingredients and flavors. Get creative or keep it simple. Either way, it’s going to impress. Say hello to your new favorite cheesecake recipe!
Best Baked Cheesecake
INGREDIENTS
1 1/2 cup Coconut Biscuits/ Graham Cracker, crumbed
1/3 cup melted Butter
Filling
500ml (2 Cup) Sour Cream
4 x 250g Tubs Smooth Cream Cheese ( room temperature)
2 Tablespoons Cake Flour
1 cup White Sugar
1 teaspoon of lemon zest
4 Large Eggs, separated
5ml (1t) Vanilla
Lemon Topping
1 Tin Condensmilk
5T Lemon Juice
1T Lemon zest
1/2 Cup Cream, whipped
Blend condensmilk, lemon juice, lemon rind together
Fold in whipped cream
Carefully spoon over baked cheesecake
INSTRUCTIONS
1. Preheat oven to 350F/180C
2. Crumb biscuits in a food processor and add melted butter. Mix well
3. Using a spoon, layer crumb mixture in large 10 inch springform pan. I use the back of the spoon to get the crumbs all nice and smooth and just cover the base.
4. Place in fridge until needed
5. Make the filling by adding all the ingredients to a mixing bowl, except the egg whites
7. Beat egg whites till stiff and fold into the cream cheese mixture
6. Blend till mixed. Do not over mix!
8. Pour into prepared tin and bake for 40-45 minutes
9. Switch off stove and leave cheesecake in oven to cool.
10. Serve with fresh berries or with this delicious condensmilk lemon topping.