About this recipe: This makes an excellent cheesecake, great for special occasions! Garnish with white chocolate curls if desired.
Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Altered ingredient amounts. I could not get that small volume of biscuit base to cover a 23cm tin, so multiplied the quantities for the base by 1.5 and this seemed to be a more suitable amount. All of the measures for the rest of the cheesecake were fine. - 28 Sep 2009
This is fantastic - 25 Nov 2013
This cheesecake is delicious, esp with the tangy coulis contrasting the rich sweetness. Wasn't overly chocolatey considering the amount of white choc in it. I'd use plain biscuits next time, and at least half the amount again cos the base was too thin. I used the water bath method. - 24 Mar 2011