Baked Cheesecake

When baking cheesecake, aim for a slightly dry texture, rather than moist and heavy. Serve rich cheesecake with the classic accompaniments of blueberry or strawberry fillings. This recipe is always done by me of course.

1 pack crushed grahams
100g melted butter
100g white sugar

Mix all the ingredients, then line the base of a thoroughly greased spring-form pan with the mixed mixture and then chill.


500g cream cheese (softened)
225g white sugar
4 pcs eggs
500g all purpose cream

Beat the cream cheese and sugar in the mixer using a paddle until soft and light, or until the sugar is dissolved on the cream cheese or until you cannot see the crystal like in the mixture. Next, add the eggs and beat until all are incorporated, lastly add the all purpose cream. Continuously beat until it has a light and smooth consistency.

Pour the filling mixture evenly over the graham base. Bake at 325 degrees Fahrenheit for 1 1/2 hours or until it has risen and is deep golden. Let cool in the pan. Chill for several hours. The center should feel set and slightly springy. This type of cheesecake tends to shrink back on cooling. Top with strawberry or blueberry filling.