I'm not sure there's really much I need to say about this topic...
I am a huge lover of baked cheesecake and probably, even if I admit it myself, a little bit of a cheesecake snob... Ha! I'm not normally too fussy when it comes to desserts, but a good baked cheesecake is really like sweet heaven on a spoon.
To me, it has to be creamy and lush. Not dry, over sweet or cloying. I hate it when it's so dry the inside of my mouth sticks together. Trust me, I've had bad cheesecakes, but this, this recipe is nothing like that.
At the peak of my catering days this cheesecake was one of the most requested desserts. People who otherwise hate desserts and cheesecakes in particular have repeatedly told me how much they love this one.
It's a super easy dessert option, I do the whole thing in a food processor.
And the secret to no cracks on the surface? A low oven temp, slow baking and a rest in the switched off oven before chilling.
This dessert is best made at least a day in advance.
Before you start:
Grease and line the sides and base of a 22 cm spring form tin with baking paper.
Preheat oven to 130°C
To make the cheesecake crust
1 packet any sweet biscuits (I used butternuts but you could use anything really, digestives or gingernuts would work great too!)
90g unsalted butter, melted
Crush the biscuits into fine crumbs, I used a food processor but you could just as easily crush them using a rolling pin and a large snaploc bag.
Add in the melted butter and mix until thoroughly combined and the mixture resembles a wet sand consistency
Press this mixture evenly onto the base of the tin and smooth as best as possible.
Place the tin with the crust in the fridge while making the cheesecake filling
Lemon Cheesecake Filling
500 g cream cheese ( I used 2x Philadelphia Original blocks)
250 g fresh full cream ricotta
250 g Marscapone cheese
250 g castor sugar
3 extra large (700g) eggs
2 tablespoons cornflour
zest and juice from 1 lemon
2 teaspoons vanilla bean paste (or extract)