A Silky Smooth Cheesecake Recipe That Just Melts in Your Mouth

VIDEO: Cheesecake aficionados will be taking to the streets and protesting about this cheesecake recipe.

Waving their spatulas in the air and banging their spring form cake tins in revolt.

I have to be honest, I’ve never really liked cheesecakes – until I tried this version.

So, what makes it so different?

Read My Food Processor Reviews Here

Well, for a start, it doesn’t stick to the top of your mouth and is not a solid goo which is what I have tased in the past.

A version of this cheesecake was served to me at a hotel where I stayed recently and got me really excited about trying more of this fantastic dessert.

Is This The Best Basic Cheesecake Recipe Ever?

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There’s going to be a riot!

This version is light and silky and extremely tasty, even in its basic form.

The light airiness is created during the mixing stage. Adding air, very much like you do when you mix a cake recipe. It gives the finished cheesecake a lightness with a melt-in-the-mouth, silky  lusciousness.

This cheesecake recipe is the basic version and can be enhanced with various flavours and decorated with fruits and glazes.

But even in its basic version I think it is really, really tasty.

It is best when made a day or two ahead of your big unveiling and can even be frozen in portions, making it more efficient and long lasting.

More, More, More!

If you want to make a larger cheesecake let me recipe converter help you get the ingredients right. It uses basic maths to help you resize your recipes to suit your baking tins.


Cheesecake Recipe Ingredients

  • 550g cream cheese
  • 170g granulated sugar
  • Pinch of salt
  • 3 large eggs
  • 100ml double cream
  • Teaspoon vanilla extract

For the base

  • 70g digestive biscuit
  • 16g light brown sugar
  • 40g melted butter

How To Make Your Cheesecake

  • Pre heat the oven to 160 degrees.
  • Lightly butter 20cm (8 inch) spring form cake tin and line the base with baking paper
  • Wrap the outside of the tin in kitchen foil to seal the edges.
  • Place the digestive biscuits into a plastic food bag and crush using a rolling pin until fine crumbs
  • Melt the butter over a low heat in a heavy saucepan
  • Empty the crumbs into the saucepan along with the light brown sugar
  • Stir until thoroughly mixed
  • Take off the heat and leave to cool
  • When cool, press into the base of the cake tin using the back of a large spoon and your fingers. Make sure you have a thin even spread over the base of the tin and do not bring up the sides.
  • In a large bowl mix the cream cheese, salt and sugar using either a stand or hand mixer for about 3 minutes until all is combined.
  • Add the eggs in 3 stages to the creamed cheese mix . Whisk, making sure they are thoroughly combined. This helps add air to the mix making it lighter.
  • Add the cream and vanilla extract scraping down the sides of the bowl as you whisk.
  • Mix thoroughly.
  • Create a water bath to cook the cheesecake evenly by boiling a kettle with tap water.
  • Pour the cheesecake mix into your cake tin being careful not to damage the crumb base and give a little tap to remove some of the air bubbles.
  • Put the cake tin into the centre of a roasting tray and place everything on a low to middle shelf in the oven. Now pour boiling water into the roasting tray making sure not to splash it onto the cheesecake mix.
  • Bake for approximately one hour to one hour and twenty minutes.
  • Then turn off the heat and leave to stand in the oven for 30 minutes. This will help the mixture dry out and set slightly.
  • Take the roasting tin out of the oven and leave to cool on a rack. It is important to leave all the trays and water to cool together.
  • Once cold, take the cake tin out of the water, remove the outer foil and wipe down to remove excess water.
  • Wrap cling film over the tin and place in the fridge to set overnight.
  • Next day, remove the cheesecake from the tin by first running a knife around the edge.
  • Release the cake tin clip.
  • Cover a cake board with cling film and place on top of the cheesecake.
  • Tip it over and remove the cake tin base and peel off the baking paper.
  • Place another cake board or serving plate on the base of the cheesecake and invert for one final time.

Serve and be proud!

If you have more portions than guests, simply cut up, wrap in cling film and freeze until you want to indulge again.

Give it a go and please let me have your thoughts and please SHARE on Facebook.

Thank you.