I still remember I made my first baked Cheesecake when I was 23 years old. Without any experience in making cheesecake, I tried this really simple and easy Cheesecake Recipe below. My first attempt was a success. The cheesecake is delicious! My friends just loved it. This recipe gave me non-stop compliments and satisfied smiles. Cheesecake is one of life's great rewards, this one is no exception.
If you often think that it is hard to make a Cheesecake, you are most probably wrong. I have not failed in making this Cheesecake so far. With this successful attempt, my confidence went up and I have tried a few other Cheesecake recipes.
Cheesecake is a decadent and delicious dessert, indulged by many. Smooth and creamy, it is the tastiest and most elegant way to end a meal. If you planning a party or gathering; why not surprise someone with this delicious Simple Cheesecake? You may attract the crowd coming to you asking for more...
Here is the step-by-step guide to make the Simple Cheesecake :
Preparation time : 30 minutes
Cooking Time : 1 hour
Step 1: You will need
1 cup bread crumbs
¼ cup sugar
¼ cup margarine/butter
250g cream cheese
1 teaspoon of baking powder
¼ cup of milk
1 cup of icing sugar (confectioners' sugar) or less
Step 2: Preheat the oven
Preheat the oven to 175ºC (or 350°F)
Step 3: Make the Crust
Pour the melted butter and sugar over the bread crumbs and mix them together well. Then use a roller and roll it flat. Butter 8 inch baking tin and even out the crust mixture on the baking tin by pressing it down and to the sides to form the crust for the cheesecake.
Step 4: Bake the Crust
Bake the crust base in the oven at 350°F for about 10 minutes
Step 5 : Make the Cheese Filling
Add the sugar to the cream cheese in a mixing bowl, then using a hand whisk or an electric mixer to blend the ingredients together until the mixture is well mixed. Then one by one, break the eggs into the mixing bowl and gradually stir them in.
Finally, add in milk and baking powder and stir well.
Step 6: Add the cheese filling to the baking tin
Pour the mixture over the prepared crust and even it out by giving it a little shake.
Step 7: Bake
Place the tin in the centre of the oven and bake the cheesecake for 60 minutes at 175ºC (or 350°F).
Step 8: Remove from the oven and chill
Take the cheesecake out of the oven and leave it to cool down gently (see tips below). Then put it in the fridge keeping it in its baking tin and let it chill overnight.
Step 9: Serve
Take the cheesecake out of the fridge and run a knife around the edges to help release it from the tin. Then, gently ease it out.
If you like, you can decorate the cheesecake with the cut fruits (like strawberry, kiwi fruits, lychee etc).
This is an unbeatably creamy cheesecake which can be enjoyed with or without a splash of cream.
Finally slice it up with a warmed knife. You can warm the knife with hot water and dry it. Repeat each cut with warmed knife, and you will get a clean cut of cheesecake.
Another irresistable dessert :
COMMONLY ASKED QUESTIONS FOR MAKING A SUCCESSFUL CHEESECAKE
Should I cool the ingredients before mixing them ?
Yes, you should prepare all the ingredients and allow them to cool to temperature before mixing. This may take about thirty minutes or less.
Cream cheese must be softened before mixing them. If you cannot wait, you can soften the cream cheese in the microwave oven. Unwrap the cream cheese and scoop it out to a microwavable bowl. Microwave it on high temperature for 15 seconds. Add another 15 seconds for each additional bar of cream cheese.
How do I separate the Cheesecake from the baking pan or tin ?
Use a 9 or 10 inch spring form pan (a round pan with high, straight sides, about 2.5 to 3 inches high) to bake the cake. When the cake is baked, the bottom of the pan can be removed from the sides when the clamp is released. This allows the cheesecake to be removed easily from the pan, since turning the cheesecake upside down and back to the top again is not an option, as it will crack the cake.
If you do not intend to invest in a spring form pan, for any other type of pan you use, before you pour the ready cake mixture into the pan, make sure you brush the sides and the bottom of the pan with melted butter so that when the cheesecake is ready, the cake can be removed from the pan easily without splitting. I normally place a piece of parchment or waxed paper in the bottom and grease it for easy removal.
How do you know when a cheesecake is baked ?
Unlike normal cake, you cannot use a toothpick to poke into the cake to check whether the cake is cooked. To know whether a cheesecake is cooked, ensure that you have baked the cake at the temperature specified and for the duration given. And most importantly, observe the cake. A well-baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle like custard would. There should not be any wet or liquid spots in the center.
Which type of oven is better for baking a cheesecake ?
For cheesecake baking, a conventional oven is a better choice than a convection oven. The problem with convection oven is that its forced hot air causes too much browning and often results in the cake collapses in the center.
Alice Medrich Favourites
How to prevent the Cheesecake from cracking ?
After the cheesecake is baked, ensure that it gets a gentle cool down otherwise it may crack. There are a few ways to do this.
1. Remove the cake from the oven. Keep the cake in pan but place it on a wire cake rack. Then, place the cake beside the oven. The residue heat from oven will slow down the cake cooling process, allowing it to cool down gently.
2. Alice Medrich prefers to remove her cheesecakes from the oven, inverts a bowl over it to let it cool down slowly.
3. Some bakers like to keep the cake in the oven after turning it off and keep the oven door open slightly with a wooden spoon to reduce the heat slowly.
About 10 minutes after you have removed the cake from the oven, separate the cake from the edge of the pan by running a warmed knife or narrow spatula in an up and down sawing motion in between the edge of the cake and the side of the pan. You can warm the knife or spatula in warm water and dry it. This will separate the cake from the pan as it cools so that it doesn’t crack.
Other Cake Recipes :
- Savoury Steamed Pumpkin Cake Recipe sugar-free,...
Steamed Pumpkin Cake This traditional Chinese savoury snack is commonly served during breakfast or tea-time with tea or coffee. The cake can be eaten as it is, though some prefer to take it with soy and chili...
- Cheesecake for Diabetics
The Original Guilt-Free NY Style Plain Cheesecake - No Sugar Added, Gluten-Free, Low in Calories, Big on Taste. Found on Amazon. Or better yet make your own with the recipe below. This is a no cook cheesecake...
- Mini Cheesecake Recipe
What is better than cheesecake? Mini cheesecakes! I have been searching and searching for a recipe that recreated the texture and taste of a New York cheesecake and have experimented with a lot of different...
- The Best Classic Cheesecake Recipe
A fun and easy cheesecake recipe that will have your guests amazed. Included are tips for making the best cheesecake. Create the perfect filling that results in a mouth-watering creamy texture. Find out how to deliver the final presentation.
- Delicious Gluten Free Desserts Raspberry Cheesecake ...
Delicious gluten free dessert recipe for raspberry cheesecake - perfect for gluten free diet, coeliacs. Variations for blueberry and fudge gluten free cheese cake.
Other Favourite Recipe From Me :
- Easy, Delicious and Healthy Carrot Cake Recipe - The...
The best compliment I received from making this carrot cake is from a boy who frequently visits hotel restaurants. He warmed my heart by saying that it tasted better than the carrot cake from Hilton Hotel. My...
- Delicious and Quick Soft Breadsticks Recipe - Great ...
These easy and delicious breadsticks are soft and chewy like the Italian bread texture. It tastes utterly delicious and is great for afternoon tea. Delicious and Quick Soft Breadsticks Recipe 1 cups...
The text and all images on this page, unless otherwise indicated, are owned by Ingenira who hereby asserts her copyright on the material. Permission must be granted by the author in writing prior to copy or republish this article in print or online. However, please feel free to copy the first paragraph with a link back to this page. Thank you.
Keisha Hunter from Kingston, Jamaica on April 05, 2015:
This is on my 'to try' list. I just love cheesecake, but have never tried baking it.
sesamekaren on March 14, 2015:
Made your cheese cake tonight....recipe doesn't have vanilla? Cant wait to taste in tomorrow!!
Ingenira (author) on September 04, 2012:
Thanks so much for your comment, Ruth and ptrg777. Glad you like it.
Peter from New York on September 04, 2012:
Just the way I like it...simple cheesecake without all the toppings and sauces. Truly my fav. desert! Thanks!
Ruth Pieterse on August 31, 2012:
Lovely hub! Voted up.
Ingenira (author) on April 10, 2012:
Thank you so much for your feedback, Dianne !
Dianne on April 10, 2012:
I just baked it. But it turned out TOO sweet. I followed all your instructions correctly :( Still, it's scrumptious ! THANK YOU !
Ingenira (author) on January 08, 2012:
Thank you again, SexyladyDee. And thanks for the suggestion.
SEXYLADYDEE from Upstate NY on January 08, 2012:
Always looking for a good cheesecake recipe. Gonna try it out soon. May adapt it a little to add that NY flavor.
Ingenira (author) on August 07, 2011:
thanks, d.william for your honest comment. :)
d.william from Somewhere in the south on July 26, 2011:
Cheesecake. One of my favorite 'decadent' desserts. I don't buy it any more because of all the unnecessary and harmful stuff they put into it. But this recipe sounds delicious, and i will make it post haste. I, too, thought it was way too much work for making at home. Thank you so much for giving me back my 'decadence' without all those nasty additives.
Ingenira (author) on February 01, 2011:
Thanks so much, bugslady.
bugslady8949 from The Bahamas on February 01, 2011:
I love cheesecake and this hub make me want to make one. you did a great job on this hub, keep up the good work.
Ingenira (author) on January 26, 2011:
Thank you so much for your comment, KoffeeKlatch Gals. I figure those additional baking tips will help more people to make a better cheesecake. I think baking a cake is an art. :)
Susan Hazelton from Northern New York on January 26, 2011:
Ingenira, wonderful cheesecake recipe. I like the way you put tips and extra information. Rated up, useful and bookmarked. I have to try the recipe.
Ingenira (author) on December 27, 2010:
Sorry for the late reply.
250g = 8 oz of cream cheese.
icing sugar is also called Confectioners or powdered sugar. This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3% cornstarch to prevent caking.
Milk and baking powder should be added when preparing the cheesecake filling. I have added the instruction above.
jay on December 12, 2010:
250g of cream cheese=how many ounces and what is considered icing sugar
also when do i add baking powder and milk thanks
Ingenira (author) on November 24, 2010:
thanks, kathryn, a piece for you through electronic transmission.
kathryn1000 from London on November 17, 2010:
You have so much here.Thank you.
Ingenira (author) on November 05, 2010:
My pleasure, Box of Chocolates. You just tempted me with chocolates !!
Box of Chocolates from philippines on November 05, 2010:
I'm just about to start baking and i wanna thank you for sharing this recipe here, :-)
Ingenira (author) on October 13, 2010:
Ok, jasonycc, give me your address, I will delivery it to you !
jasonycc from South East Asia on October 13, 2010:
Yummy.. i want a piece too. (:
Ingenira (author) on October 12, 2010:
Hungry ? Here's a piece for you... :)
phdyhm on October 12, 2010:
Wow,that seems delicious,I feel hungry now!
Ingenira (author) on October 11, 2010:
thanks, erthfrend. I am still thinking about your opossum. :)
erthfrend from Florida on October 11, 2010:
Oh I just LOVE cheesecake! Thanks for sharing this yummy looking recipe!!
Ingenira (author) on October 10, 2010:
Glad you found that out, izettl. :)
L Izett from The Great Northwest on October 10, 2010:
This sounds great and yes, I thought cheesecake was difficult so I never even tried to attempt it. Great hub ,thanks for the recipe.
Ingenira (author) on October 10, 2010:
Thanks, Lilly for being the first to comment. :)
Lori J Latimer from Central Oregon on October 10, 2010:
Yummy, that does sound simple! I don't know why I thought it was so much more difficult! Thanks for sharing this!