The Perfect Baked Cheesecake Recipe for Aussie Kitchens

Hello, fellow dessert lovers! 🍰

Have you ever taken a bite of a baked cheesecake and felt like the world just melted away? There’s something magical about its creamy, rich texture paired with a crumbly biscuit base. Whether it’s a family dinner, a birthday celebration, or just a rainy day indulgence, baked cheesecakes are always a winner.

And the best part? You don’t need fancy ingredients or chef-level skills to bake one at home! Today, we’ll guide you through a foolproof baked cheesecake recipe, using ingredients easily available across Australia.

So, grab your apron, and let’s get baking!

Why a Baked Cheesecake?

Before we dive in, let’s talk about why baked cheesecakes are worth the effort. Unlike no-bake versions, baked cheesecakes are denser, creamier, and have that signature smooth texture. They’re indulgent, versatile, and oh-so-satisfying!

Here in Australia, we’ve got access to some of the best dairy products, fresh fruits, and even creative ingredients like Tim Tams and macadamia nuts. Why not make the most of it?

Ingredients You’ll Need

Let’s keep it simple yet delicious. Here’s the shopping list for your baked cheesecake:

For the Base:

• 200g digestive biscuits or Arnott’s Granita biscuits (easily available at Coles or Woolies).
• 100g unsalted butter (Western Star or Devondale works great).

For the Filling:

• 500g cream cheese (Philadelphia is a classic choice).
• 150g caster sugar.
• 200ml thickened cream.
• 3 large free-range eggs.
• 1 teaspoon vanilla extract (Queens is my go-to).

Optional Toppings:

• Fresh berries like strawberries, raspberries, or blueberries.
• A drizzle of Aussie honey.
• Passionfruit pulp for a tropical twist.

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Equipment Checklist

No fancy gadgets are required! Here’s what you’ll need:

• A 22cm springform pan (you can find these at Kmart or Target).
• Baking paper.
• Aluminum foil.
• An electric mixer or a good old hand whisk.
• A larger pan for a water bath (we’ll talk more about this later).

Step-by-Step Recipe

Are you ready to create magic? Let’s break it down step by step. I’ll guide you through each process and share tips to avoid any common baking hiccups.

Step 1: The Biscuit Base

1. Crush the Biscuits:
   • Use a food processor for fine crumbs or place the biscuits in a zip-lock bag and crush them with a rolling pin.
   • Avoid This: Leave large chunks of biscuits in the mix. These can make the base crumbly and uneven.
2. Melt the Butter:
   • Heat the butter on low flame in a saucepan or microwave it in short intervals to avoid burning. Let it cool slightly before mixing.
   • Key Tip: Overheated butter can make the base greasy, so ensure it’s warm, not hot.
3. Mix and Press:
   • Combine the butter with the biscuit crumbs until it resembles wet sand.
   • Line your springform pan with baking paper to prevent sticking.
   • Press the mixture firmly into the base using the back of a spoon or a flat-bottomed glass for an even surface.
   • Chill the base in the fridge while you work on the filling.

Step 2: The Creamy Filling

1. Prep the Ingredients:
   • Ensure your cream cheese and eggs are at room temperature. This prevents lumps and ensures a silky smooth filling.
2. Mix the Cream Cheese and Sugar:
   • Beat the cream cheese and caster sugar in a large bowl until smooth and creamy. Use an electric mixer on low speed to avoid overmixing.
   • Pro Tip: Overmixing adds too much air, which can cause cracks during baking.
3. Add the Eggs:
   • Crack in the eggs one at a time, mixing just until combined. This prevents the batter from becoming too runny.
   • Scrape down the sides of the bowl to ensure even mixing.
4. Incorporate the Cream and Vanilla:
   • Pour in the thickened cream and vanilla extract, gently folding them in until the filling is well combined.
   • Avoid This: Mixing too vigorously can create air pockets, so keep it gentle.

Step 3: Assemble and Bake

1. Preheat the Oven:
   • Set your oven to 150°C (fan-forced).
2. Pour the Filling:
   • Carefully pour the cream cheese mixture over the chilled biscuit base. Use a spatula to smooth out the top.
   • Tap the pan gently on the counter to release any trapped air bubbles.
3. Set Up the Water Bath:
   • Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in.
   • Place the pan in a larger baking dish and fill it with hot water up to 2cm deep.
   • Why This Helps: The water bath keeps the cheesecake moist and prevents cracks by providing a gentle and even baking environment.
4. Bake with Care:
   • Bake for about 1 hour. Check if the edges are set while the center still has a slight wobble.
   • Avoid This: Don’t open the oven door frequently—it causes sudden temperature drops that can lead to cracks.

Step 4: Cool and Chill

1. Gradual Cooling:
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour. This prevents the cheesecake from cooling too quickly, which can cause cracks.
   • You can use a wooden spoon to prop the oven door open slightly.
2. Cool to Room Temperature:
   • Once out of the oven, let the cheesecake cool completely at room temperature.
3. Chill for Perfection:
   • Cover the cheesecake and refrigerate it for at least 4 hours or, better yet, overnight. This allows the flavors to develop and the texture to set.
   • Key Tip: Avoid slicing before it’s fully chilled—this ensures clean, neat slices.

Delicious Variations to Try

Feeling adventurous? Here are a few Aussie-inspired twists:

• Passionfruit Cheesecake: Swirl passionfruit pulp into the filling or spread it on top before serving.
• Tim Tam Cheesecake: Crush Tim Tams for the base and crumble some over the top for a decadent treat.
• Macadamia Nut Caramel Cheesecake: Add chopped macadamia nuts to the filling and drizzle caramel sauce over the top.

Tips for the Perfect Cheesecake

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and cream are at room temperature. This ensures a smooth filling.
• Don’t Overmix: Overmixing can incorporate too much air, leading to cracks on the surface. Mix just until combined.
• The Water Bath Trick: Wrapping your pan in foil and using a water bath ensures an evenly baked, crack-free cheesecake.

Conclusion

There you have it—an irresistible baked cheesecake recipe that’s as easy as it is delicious. With a little patience and some simple ingredients, you can create a dessert that will impress everyone (or just treat yourself because you deserve it!).

So, what are you waiting for? Head to your local Coles or Woolworths, grab the ingredients and get baking. And when you’re done, don’t forget to share your masterpiece on Instagram and tag me—I’d love to see your creations!

Happy baking! 🍰

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