There is no better dessert than a classic baked cheesecake! Yes, it requires technique (hello water bath!!) and patience and energy, but the joy of digging into a slice of classic baked cheesecake topped with berry compote is absolutely priceless!
We tried our hands on the frozen berries by DELISHH and were so happy with the topping we prepared for this cheesecake. This recipe (inspired by Barry's Post on the Perfect Cheesecake ) is the creamier version of a classic baked cheesecake and has been tried and tested by us so many times now!! A regular baked cheesecake would normally require sour cream, but we used whipping cream instead, that resulted in a very very creamy delicious cheesecake. You can also use regular fresh cream instead of whipping cream, which will result in an equally creamier cheesecake.
Let us quickly come to the slightly complicated part – the water bath cooking process. Please do not find an alternative to this and do not skip this, because this step is super important and it is not really as complicated as it sounds.
There is a full tutorial on our Instagram story on this. (Or keep scrolling for VIDEO)
Why is it important? The water bath will ensure that the cheesecake is baked evenly which will prevent any cracks from happening giving you a perfectly smooth cheesecake.
Creamy Baked Cheesecake[/caption]
How is it done?
- Bake the cheesecake crust in the oven for 7-8 mins and let the spring form cool while you prepare the cheesecake mixture.
- Take three sheets of foil and cover the spring form entirely upto the top.
- Take a baking dish (larger than spring form) and place the spring form in it.
- Pour the cheesecake batter into the spring form.
- Pour the hot water to the larger dish - to be filled upto 1/2 height of the spring form.
- Carefully transfer this to the pre heated oven & bake.
What else should you keep in mind? Not many recipes ask for you to cover the cheesecake also from the top. But we did this because we wanted the cheesecake to have that slightly-golden-yellow-brownish color only to a certain level, therefore we covered our cheesecake with foil after the color was attained (which was roughly after 30 minutes)
The cooking process is very long (our cheesecake took good 70 minutes to bake!) but it was totally worth it.
A few more important things you should keep in mind:
- Make sure that the ingredients (cream cheese, whipping cream and eggs) are at room temperature.
- The tin with the cheesecake must be sealed properly with foil to prevent any water from entering.
- Do not over mix your batter.
- The resting time for the cheesecake might seem very long but it is the most important part and will ensure perfect setting of the cheesecake – our cheese cake rested in the fridge overnight.
There are so many ways to top a cheesecake! You could top it with some fresh fruits, salted caramel or some berry compote, like we did here using these wonderful frozen berries by DELISHH. We used their mixed berries for this cheesecake, easily available at all modern grocery stores. Our next project is to make another cheesecake (coming soon!!!!) using the blueberries that they offer.
To make the berry compote, you simply thaw the frozen berries for about 30 mins at your kitchen counter. Transfer these mixed berries to saucepan with some sugar and lemon juice (see recipe below) and gently press the berries (saving some whole pieces!) to form a consistency in between of jam and a sauce. Let this cool and then spread it over the cheesecake.
Scroll down for the full recipe:
If you like this recipe, you might also wanna try this easy recipe for salted caramel cheesecake bars - does not require water bath.
More dessert recipes from the blog:
- eggless tiramisu
- classic baked creamy cheesecake
- 5 ingredient no bake chocolate tart
- no bake coffee chocolate cheesecake
- coffee panna cotta
- chocolate truffles
- strawberry cheesecake chocolate truffles
- lemon cupcakes
Classic Creamy Baked Cheesecake
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 80 minutes
- Yield: 8 Slices 1x
Classic creamy baked cheesecake topped with Berry Compote
For the Cheesecake
- 1 cup butter cookies (powdered (we used GoodDay))
- 2 cups cream cheese (softened)
- 3/4 cup caster sugar
- 2 eggs
- 1/2 cup whipping cream or regular fresh cream
- 2 tsp vanilla essence
For the Berry Compote
- 1 cup frozen berries
- 1 1/2 tbsp sugar
- 1/2 tbsp lemon juice
- Pulse the biscuits very finely (powder like) and place it on the bottom of your 8" cheesecake tin and bake this for 7-8 minutes at 180 degree celsius.
- Add the softened cream cheese, sugar and vanilla to a large mixing bowl & beat this with an electric mixer for about 1-2 minutes.
- Add the two eggs one by one and beat the mixture again.
- Add whipping cream or regular cream and mix everything one last time also scraping the batter from the bottom of the bowl.
- Pour the cheesecake mix to the biscuit base (make sure your tin is completely covered with multiple layers of foil as explained in water bath process in blog post) and keep the tin and now fill this bigger tin with hot water.
- Transfer this carefully to the pre heated oven and bake for about 40-45 mins at 150 degree celsius. and then
- Take the cheesecake out of the oven and cover with foil.
- Now increase the temperature to 170 degrees and bake for another 30 mins. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. But if needed, bake for additional 5-10 minutes. Our cheesecake took good 75 minutes. Do not use a toothpick to check if its done.
- Once the cheesecake is baked, turn off the oven and let it cool inside the oven for about 20 minutes.
- Then take it out of the oven and carefully out of the water bath. Take off the foil and let the cheesecake cool for at least an hour at the kitchen counter to room temperature.
- Transfer it to the refrigerator and let it set for at least 7-8 hours or overnight for best results.
- Prepare the berry compote by thawing the frozen berries and transferring them to a saucepan with sugar and lemon juice.
- Gently press the berries to form a consistency in between of sauce and jam and let this cook on low flame for about 2 minutes by constantly stirring with a spoon. Once the consistency is formed, turn off the flame and transfer the compote to a bowl. Let this cool before spreading it over the cheesecake.
This recipe has been sponsored by DELISHH, one of the best producers of Frozen Berries in India, whose products we have been using for quite some time now. All opinions expressed are ours. Thank you for supporting brands that are making this site possible.
so deliciously dreamy and lush!
thanks a lo 😀