Best Creamy Baked Cheesecake Recipes

CREAMY BAKED CHEESECAKE

Steps:

• Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
• In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.
• Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator.

CREAMY BAKED CHEESECAKE

Steps:

• Prepare crust and press into a Springform pan.
• Beat cheese until fluffy.
• Beat in milk until smooth.
• Mix in eggs and lemon juice.
• Pour into prepared pan.
• Bake at 300F for 50-55m.
• Top with sour cream, Bake 5m more.
• Top with cherrries or orher fruit after chilling for 5hours.

CREAMY BAKED AMARETTO CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Combine crumbs, sugar and margarine.
• Press firmly on bottom of 9 inch springform pan.
• In large mixer bowl, beat cheese until fluffy.
• Gradually beat in Eagle Brand until smooth.
• Add eggs and vanilla; mix well.
• Pour into prepared pan.
• Bake 45-50 minutes or until center is set.
• Cool; chill.
• Refrigerate leftovers.

CREAMY BAKED CHEESECAKE

Steps:

• Preheat oven to 180C. Grease the side and line the bottom of a 23cm loose bottomed cake tin. Crush the biscuits in a food processor or in a large bowl with a rolling pin. Add the melted butter and combine the ingredients. Press firmly into the base of the cake tin and place in the refrigerator.
• In a clean large bowl beat the egg yolks with 110g/4oz of the caster sugar until pale and fluffy. Add the soft cheese and beat until smooth. Gradually fold in the lightly whipped cream, lemon rind, vanilla essence and cornflour.
• In a separate large bowl whisk the egg whites until they form stiff peaks then gradually whisk in the remaining caster sugar one tablespoon at a time until the mixture is smooth and glossy. Carefully fold into the cheese mixture using a large metal spoon.
• Spoon the mixture on top of the biscuit base and bake for 1 hour - 1 hour 10 minutes until golden and just set - it should still wobble slightly. Turn the heat off and leave it in the oven for two hours to cool. Remove carefully from tin and place on a serving plate in the refrigerator. Dust with icing sugar to serve.
• Tip: The cheesecake top has a tendency to crack. Although this does not affect the taste, if you want to avoid cracks bake in a water bath. Before placing in the oven stand the cheesecake in wide foil (to protect the cheesecake from water seeping into the cake tin) in a roasting tin and pour in hot water to about halfway up the cake tin. If you use a the water bath method, during the 2 hour cooling period in the switched off oven, leave the oven door open a crack.