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Recipe Tuesday: Baked Cheesecake

A more complicated recipe but only in that you need to keep an eye on temperature and time it well to get the perfect result. At the end of the day though, unless you burn it completely its going to look and taste great. Give it a go, you won’t be sorry.

Making the Base

To make the base we’ll use the one from the Banoffee Pie Recipe.


  • One packet of McVities Chocolate Hob-Nobs (or similar-digestives will do)
  • 2 tablespoons margarine (or butter)


  1. Crush the biscuits in a freezer bag with a rolling pin until they are reduced to crumbs.
  2. Gently heat some margarine in a saucepan until liquid (or just leave some out at room temperature to soften).
  3. Pour crumbs and liquid/soft margarine and mix in with the crumbs until they start to bind together.
  4. Transfer the biscuit crumbs to a round dish (a large Pyrex dish is good) and pat with a spoon so that they cover the base.
  5. Place in the fridge to set.

For the cheesecake filling:


  • 1/2 pounds cream cheese (5 8-ounce packages)
  • 1 3/4 cups granulated sugar
  • 3 tablespoons all-purpose flour, optional
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla
  • 5 large eggs
  • 2 large egg yolks
  • 1/2 cup heavy cream
  • 1 tablespoon of honey (optional)


  1. Preheat oven to 500 degrees F. Have all ingredients at room temperature.
  2. Lightly grease a 9-inch springform pan
  3. With an electric whisk or mixer, beat the cream cheese in a large bowl until creamy
  4. Gradually add the sugar and flour; beat until smooth and creamy, scraping the beaters and sides of bowl, about 1 to 2 minutes.
  5. Beat in the vanilla
  6. Beat in the eggs and yolks one at a time, just until incorporated, scraping the sides of the bowl and the beaters after each addition.
  7. On low speed, beat in the cream.
  8. Add the honey and beat if desired
  9. Scrape the batter into the crust and smooth the top.
  10. Bake for 15 minutes at 500 degrees.
  11. Reduce the oven temperature to 200 F and bake for 1 hour more.
  12. Turn the oven off, prop the oven door open. Let the cake cool in oven for 30 minutes.
  13. Remove to a rack and let cool completely in the pan before unmolding.
  14. Cover and refrigerate for at least 6 hours, preferably 24 hours before serving.












Published inRecipe TuesdayThe Smorgasbord