Baked American cheesecake

    4 hours 40 min

    This baked American cheesecake is a long-standing tradition! Made with a pastry base, just like the original. Tempting and so yummy!


    Essex, England, UK
    16 people made this

    Makes: 1 (20cm) cheesecake

    • 500g shortcrust pastry
    • 750g mascarpone cheese
    • 1 tablespoon lemon juice
    • 1 tablespoon vanilla extract
    • 1 sachet vanilla bean paste
    • 175g caster sugar
    • 50g plain flour
    • 50ml milk
    • 3 large eggs

    Prep:30min  ›  Cook:1hr10min  ›  Extra time:3hr cooling  ›  Ready in:4hr40min 

    1. Preheat your oven to 180 C / Gas 4.
    2. Roll out the pastry to line a 20cm (8 in) springform cake tin. You need the pastry to be 4-6mm thick. Ensure the pastry overhangs the edge of the tin, to prevent shrinkage when baking.
    3. Put a sheet of baking parchment inside the pastry-lined tin and add dried beans or ceramic baking balls. This helps prevent the pastry rising in the oven. Bake for 15 minutes and no more.
    4. While the pastry is baking, mix all remaining ingredients together in a bowl. I use a hand held electric whisk for best results, mixing for a few minutes until silky smooth.
    5. Remove the tin from the oven when ready, and pour in the cheesecake mix.
    6. Bake in the bottom of the oven for 1 hour and 10 minutes. Upon removing, use a serrated knife to trim of the overhanging pastry.
    7. Cool the cheesecake on a heat-proof surface for at least an hour or so. Then transfer to the fridge for a minimum of two hours. This stabilises the texture to hold its shape when cut and served.

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    sooooooooo yummy and addictive  -  14 Oct 2012