Creamiest Baked Cheesecake Recipe: The Ultimate Dessert You’ll Love
If you’ve been searching for the best baked cheesecake recipe, look no further. This cheesecake is everything: creamy, smooth, and indulgent, with a buttery Biscoff biscuit base and a decadent whipped caramel cream topping. Perfect for impressing guests or treating yourself, this is a dessert that’s guaranteed to become your favorite.
Why You’ll Love This Baked Cheesecake
Irresistible Creaminess: The combination of cream cheese and mascarpone takes this cheesecake to the next level.
Crunchy Biscuit Base: Made with Biscoff biscuits, the base adds a delightful texture and warm, spiced flavor.
Easy to Make: With simple ingredients and straightforward steps, anyone can make this.
Perfect for Any Occasion: Whether it’s a special event or a quiet night in, this cheesecake never disappoints.
Ingredients for the Best Baked Cheesecake
For the Base:
250g Biscoff biscuits (or any similar spiced biscuit)
100g melted butter (25g to brush the tin sides)
For the Filling:
1000g cream cheese (room temperature)
250g mascarpone (room temperature)
220g sugar
8 large eggs (room temperature)
Zest of 1 lemon
1 tsp vanilla extract
Optional (but amazing):
Whipped caramel cream for serving
How to Make This Creamiest Baked Cheesecake
Step 1: Prepare the Biscuit Base
Crush the Biscoff biscuits into fine crumbs using a food processor or by hand with a rolling pin.
Brush tin sides with melted butter and cover with biscuit crumbs.
Mix rest of the crumbs with melted butter (cooled) until evenly combined.
Press the mixture into the base of a lined springform tin. Chill in the fridge while preparing the filling.
Step 2: Mix the Cheesecake Filling
Beat the cream cheese and mascarpone together on low speed until smooth.
Gradually add the sugar, mixing until just combined.
Whisk in the eggs one at a time, followed by the vanilla and lemon zest. Be careful not to overmix – a gentle hand is key.
Step 3: Assemble and Bake
Pour the filling over the chilled biscuit base. Smooth the top with a spatula.
Bake at 140°C (285°F) for 90 minutes. The center should have a slight wobble when done.
For no cracks guaranteed you can go as low as 120°C however bake time will increase by 10-20 minutes.
Step 4: Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually. Once cooled, refrigerate overnight for the best texture and flavor.
Step 5: Serve and Enjoy
Slice and serve with a dollop of whipped caramel cream. Each bite will melt in your mouth, leaving you wanting more.
Pro Tips for Perfect Baked Cheesecake
Use Room-Temperature Ingredients: This ensures a smooth, lump-free filling.
Avoid Overmixing: Overmixing introduces air, which can cause cracks.
Line the Tin: This makes it easier to remove the cheesecake once baked.
Chill Overnight: Patience pays off – chilling enhances flavor and texture.
Prevent Cracks: Bake on 120c or in a water bath and cool gradually to keep the top smooth.
For clean cut dip knife blade in hot water and dry clean before each cut.
FAQs About Baked Cheesecake
1. Can I use digestive biscuits instead of Biscoff?
Absolutely! While Biscoff adds a lovely caramel flavor, digestive biscuits or graham crackers work just as well.
2. How do I know when the cheesecake is done?
The edges should be set, but the center should jiggle slightly when you gently shake the tin.
3. Can I freeze baked cheesecake?
Yes! Wrap individual slices tightly in cling film and store them in an airtight container for up to 2 months. Thaw in the fridge before serving.
Watch the Full Recipe Video
Want to see how it’s done? Check out my YouTube video where I guide you through every step – from crushing the biscuits to slicing that perfect piece. Watch now and start baking your dream cheesecake today! 🍰
Enjoy the soothing sounds of baking as I guide you through this 5-star baked cheesecake recipe! From the crackle of the buttery crust to the creamy mixing of the filling, this video is perfect for ASMR fans and dessert lovers alike.