Classic Baked Cheesecake Recipe

Name: Classic Baked Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 g ground almonds; 105 g flour, plain white; 55 g caster sugar; 90 g butter, unsalted and chopped; 330 g cream cheese, softened; 500 g ricotta cheese; 4 eggs; 295 g caster sugar, extra; 60 ml lemon juice; 1 tablespoon lemon rind, grated; 1/2 teaspoon vanilla extract; 1 1/2 tablespoons cornflour; 1 1/2 tablespoons water; raspberries, fresh; blueberries, fresh; icing sugar, for dusting

Servings: persons

40 g ground almonds
105 g flour, plain white
55 g caster sugar
90 g butter, unsalted and chopped
330 g cream cheese, softened
500 g ricotta cheese
4 eggs
295 g caster sugar, extra
60 ml lemon juice
1 tablespoon lemon rind, grated
1/2 teaspoon vanilla extract
1 1/2 tablespoons cornflour
1 1/2 tablespoons water
raspberries, fresh
blueberries, fresh
icing sugar, for dusting

1
Preheat oven to 150 C.
2
Place the ground almonds, flour sugar and butter in a bowl and rub with your finger tips to form a rough dough.
3
Using the back of a spoon, press the mixture into the base of a lightly greased 20 cm-round spring form tin lined with non-stick baking paper.
4
Bake 25 - 30 minutes or until lightly golden. Set aside.
5
Place the cream cheese, ricotta, eggs, second measure of sugar, lemon juice and rind and vanilla in a food processor. Combine the cornflour and water in a small bowl until smooth and add to the cheese mixture. Process until smooth.
6
Grease the sides of the cake tin with butter and pour the filling over the base. Tap the tin lightly to remove any air bubbles.
7
Bake for 1 hour. Turn the oven off and allow the cake to cool in the oven with the door closed for an hour.
8
Refrigerate until cold. Top with raspberries and blueberries and dust with icing sugar to serve,.

1324

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 40 g ground almonds, 105 g flour, plain white, 55 g caster sugar, 90 g butter, unsalted and chopped, and more.

Yes, Classic Baked Cheesecake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Baked Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions