Creamy Baked Cheesecake:

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Creamy Baked Cheesecake: Smooth, Rich, and Irresistible

This Creamy Baked Cheesecake is a dreamy dessert with a buttery biscuit crust and a smooth, luscious cream cheese filling. Baked to perfection, it features a beautifully golden top and a velvety texture that melts in your mouth. Whether you’re entertaining guests or simply indulging yourself, this cheesecake will steal the show with its rich flavor and flawless finish.

Why You’ll Love This Cheesecake

  • Easy to make with simple ingredients
  • Perfectly creamy and lightly sweetened
  • No cracking thanks to a gentle baking and cooling method
  • Make-ahead friendly—chill before serving for best results

Ingredients

For the crust:

  • 150 grams (5.3 oz) Maria biscuits or plain tea biscuits (about 24 units)
  • 60 grams (4 tablespoons) unsalted butter, softened

For the filling:

  • 200 grams (7.1 oz / about 2 cups) soft cheese (like ricotta or fresh cheese)
  • 500 grams (17.6 oz / 4 cups) cream cheese
  • 150 grams (5.3 oz / ¾ cup) granulated sugar
  • 250 ml (1 cup) whipping cream
  • 5 large eggs
  • 10 grams (½ tablespoon) wheat flour

Instructions

1. Prepare the crust:

  1. Crush the Maria biscuits in a food processor or zip-top bag until finely ground.
  2. Mix the biscuit crumbs with softened butter until evenly combined.
  3. Press the mixture firmly into the bottom of a 20 cm (8-inch) springform pan lined with parchment paper. Set aside.

2. Make the filling:

  1. Cut the soft cheese into small chunks and blend until smooth in a chopper or food processor.
  2. In a large bowl, add the cream cheese, sugar, whipping cream, and blended cheese. Lightly mix with a spatula.
  3. Microwave the mixture on high for 1 minute and 20 seconds, just until warm.
  4. Use an immersion (hand) blender to mix until smooth and lump-free.
  5. Add eggs one at a time, whisking after each addition until fully incorporated.
  6. Sift in the flour and whisk until smooth and creamy.

3. Bake:

  1. Pour the cheesecake batter over the crust and tap the pan gently on the counter to release air bubbles.
  2. Bake in a preheated oven at 350°F (180°C) for 35 minutes, or until the top is golden.
  3. Turn off the oven, but leave the cheesecake inside for 1 hour to cool slowly and avoid cracking.

4. Chill and serve:

  1. Remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
  2. Unmould, slice, and serve as is—or top with fresh berries, fruit sauce, or whipped cream.

Tips for the Best Cheesecake

  • Room temperature ingredients blend better and result in a smoother batter.
  • Don’t skip the cooling period in the oven—it helps prevent cracks.
  • For extra decadence, drizzle with caramel or chocolate sauce before serving.

This cheesecake has a delicate twist from the addition of soft cheese alongside cream cheese, making it extra rich and irresistibly creamy. Bon appétit!

 

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