How to make the best baked cheesecake

How to make the best baked cheesecake

A baked cheesecake is a thing of beauty, so creamy and velvety with a crunchy golden biscuit base. It's a baking project that home bakers are sometimes intimidated by, but it's surprisingly easy to make. No fancy ingredients required, but there are a few secrets that make it easier. Follow our step-by-step masterclass on how to make the best baked cheesecake.

Essential cheesecake tips

• To avoid lumps, ensure your cream cheese is room temperature and it's beaten until completely smooth before adding any other ingredients.

• If you do end up with lumps in your cheesecake batter, press it through a strainer to smooth it out.

• Only add eggs one at a time, beating between each addition to avoid curdling.

• A flat bottomed glass is a great tool for flattening the biscuit base into the tin.

• If you want to remove your cheesecake from the tin, you must use a springform tin as it is too delicate to turn out of a baking pan. Otherwise, you can serve the cheesecake out of the tin.

What is the best cheese to use for cheesecake?

• It's the main component of the cheesecake so getting the right cheese means a better result. In saying that all you really need to look out for is a full fat cream cheese – available from any supermarket or independent grocery store.

At what temperature should I bake my cheesecake?

• To prevent the deep cracks that baked cheesecakes are prone to, be careful with the temperature of your cake. Not just while you're baking it, but also any sudden variances in temperature after baking.

• Low and slow is the way to go when baking a cheesecake. For best results, an oven heated to 170°C / 150°C fan-forced is ideal. Avoid opening the oven door while the cake it baking. Once it's baked and the centre is almost set, turn the oven off and leave the cake inside with the oven door held slightly ajar with a wooden spoon until it has cooled.

• Once the cheesecake is cool, it's ready to move into the fridge. Keep it in the springform pan and refrigerate the cheesecake overnight.

Is my cheesecake ruined if it cracks?

• No, if you do suffer this baking mishap, your cheesecake will still taste delicious as long as it hasn't been overbaked.

• You can cover the cracks with one of the topping ideas below.

How to cut a cheesecake?

You've lovingly baked and chilled your cheesecake to creamy perfection. Here's how to get clean slices for when you're ready to serve it:

• Get your knife nice and hot. Fill a tall heatproof jug or glass with hot water. Dip your knife into the water then carefully wipe dry before slicing.

• Reheat and dry the knife after each slice.

Basic baked cheesecake recipe

This video on how to make a baked cheesecake is easy to follow with step by step instructions. Coupled with the tips and hints above, you'll be make creamy baked cheesecakes that are perfect every time.

Vanilla cheesecake with berry compote recipe

Celebrate Mother's Day, birthdays and more with this delightful cheesecake complete with homemade berry compote made with strawberries and raspberries. Gorgeous!

Choc-caramel baked cheesecake recipe

This version of the cheesecake topped with luscious choc-caramel sauce is the perfect Easter dessert or birthday cake for the chocoholic in your life. Pile the decorations high and serve extra sauce on the side for a show-stopping dessert.

Festive baked cheesecake recipe

Here's a stunning twist on the basic cheesecake that's perfect for a festive occasion like Christmas. Check out the video below to see how to easily turn the baked vanilla cheesecake into a festive Baked Cherry Swirl Cheesecake. Plus it's a great make-ahead recipe – make it the day before and keep it refrigerated till you're ready to serve.