When you get the time to make one, a baked cheesecake can be the most beautiful dessert in the world. Especially when it’s custard flavour and lavishly smothered in fresh whipped cream, custard cream biscuits and yep, you guessed it – custard! This is the most gorgeous, extravagant & creamiest baked cheesecake you will ever taste. It’s really not as difficult to make as you might think either! If you follow my super easy to follow step by step picture recipe and use my top tips to create the perfect baked cheesecake every time – you literally can’t go wrong! Plus, if you love custard as much as me, you should probably check out my rhubarb and custard cake recipe too – it’s to die for!
A few good friends and colleagues helped me ‘dispose’ of this wonderful dessert and they had plenty of delicious things to say about it. I had an incline that this was a great baked cheesecake recipe but when words like ‘sublime’ ‘luxurious’ and ‘luscious’ are thrown at you – it’s hard to take it as anything other than a huge compliment! My personal favourite was when it was referred to as ‘The Happy Cake.’ So there you have it lovelies, this right here is The Happy Cake. It will literally make happy goodness all up in your belly!
I do think that baked cheesecakes have a bit of a bad rep compared to their no bake counterpart. No bake cheesecakes are quick & easy to make, light in texture and always a guaranteed hit. Put a little time and effort into making a baked cheesecake though, and you will create something so wonderful people will literally be begging you for the recipe! Usually slightly heavier in texture, this custard cream cheesecake recipe is much lighter and creamier than you might think. The flavour is WELL worth the extra time it takes to create this creamy custard cake, I whole heartedly recommend you give it a try for yourself and see!
Here is what you will need to serve 10-12.
For the Base
For the Filling
For the Topping (Optional)
For the Decoration
Preheat your oven to 190°C/Fan 180°C. Lightly grease the base & sides of your tin and line the bottom with baking paper.
Tip the custard creams into a food processor (fillings and all) and blitz until they become like fine breadcrumbs.
Then melt the butter in a little bowl/ramekin in the microwave in 10 second intervals. Pour that into the biscuits crumbs and blitz again until it starts to clump together.
Tip the crumbs into your prepared baking tin and press down firmly until even. Then pop it into the oven to bake for 8-10 minutes until golden on top.
Set aside to cool while we make the filling.
In an electric stand mixer or a very large bowl with an electric hand whisk, beat the cream cheese on a medium speed until really soft and smooth. (At least 2-3 minutes.)
Then add in the sugar and the custard powder. Beat again on a medium speed until very smooth and shiny. (At least 3-4 minutes.)
Now one at a time, crack in an egg and beat on a slow/medium speed each time until just incorporated.
Finally pour in the cream and beat one final time just until it’s all evenly blended together.
Pour the filling over your prepared base and smooth out a little. (Don’t worry too much, it will find it’s own level in the oven anyway.)
Bake in the oven on the bottom shelf for 10 minutes. (It should still be at 190°C/Fan 180°C.)
Then turn the oven temperature down to 150°C/Fan 140°C and bake for a further 30-35 minutes until it looks set on the edge but still a bit wobbly in the middle. It will carry on cooking in the middle while cooling.
Top Tip! When the cooking time is over, switch the oven off, open the door and leave the cheesecake right there on the shelf to cool for 10 minutes. Then remove from the oven and carefully run a sharp knife around the edge – this will really help to prevent any cracks from forming on the top.
Allow to sit at room temperature for 20-30 minutes to allow to cheesecake to sink back into the tin. (It will likely have risen quite far above it during baking!)
If you’re not going to make the topping, allow your cheesecake to cool completely at room temperature (this is important!!) before popping into the fridge, still in the tin, to set completely for at least 4 hours. Overnight is best if you have the time.
If you’re making the topping, after allowing the cheesecake to sit for 20-30 minutes, put your oven back on at 150°C/Fan 140°C.
Then mix together the sour cream, vanilla and sugar in a small bowl.
Pour it over the cheesecake and smooth out with a spoon.
Pop into the oven for 10 minutes then repeat the cooling method as before: Switch off the oven, open the door and allow to sit on the shelf for 10 minutes. Remove and cool completely at room temperature before placing in the fridge to set for at least 4 hours or overnight if you have the time.
Decorate as close to serving time as possible. To whip your cream, pour the cold cream into a bowl and whisk until soft peaks form. (When it just starts to hold it’s shape.)
I prefer to do this by hand and put a metal bowl/hand whisk in the fridge for 20 minutes before to chill. The trick is to really get as much air into it as possible, so big movements not ‘stirring.’ Don’t over whip it either – in literally seconds it can go grainy and unusable so take it easy once it starts to thicken.
Dollop spoonfuls of it around the top edge of your cheesecake. I personally wouldn’t pipe it as the act of pushing it through a nozzle will actually over whip it! (Speaking from experience.) Then top with whole custard cream biscuits.
If you really want to go the extra mile, pour some fresh custard into a piping bag/plastic food bag and, once sliced and on a plate, snip the end/corner and drizzle over the cheesecake in a zigzag.
Store any uneaten cheesecake in the fridge and consume within 3-4 days.
Store in the fridge and consume within 3-4 days.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.