Let’s go back to where it all began, shall we! My husband and I were sitting one evening and watching the latest season of Masterchef Australia (one of my favourite food shows) and it happened to be a Masterclass episode. I’m so stoked they brought back the Masterclass episodes this year. I felt quite cheated out of them last year. Anyway, Matt Preston was making a baked cheesecake. We love cheesecake in our house. So we were very keen to check this masterclass out. Long story short, we loved the way his cheesecake turned out and decided that we would try it sometime soon.
Now I didn’t know how soon “soon” would actually be. I figured it would be a while before I got a chance to make one of them. Turned out, my husband had other plans. The following Saturday while I was at work (yes, unfortunately I do work some weekends), he actually went to the shops and picked out all the ingredients for the cake and had it prepped by the time I got home from work. We popped it in to bake and then in the fridge to set. After dinner that day we were both anxious to see how it turned out. It was HEAVENLY. Soft, creamy, beautifully flavoured with a fantastic crust. We we both very, very pleased with the way this cheesecake turned out and I can happily say that this will now be my go-to recipe for a baked Cheesecake. Thank you Matt Preston! and thank you Masterchef Australia!
For the base –
1 packet of Granita biscuits (250g pack) (if you can’t find Granita biscuits, you can use Digestive biscuits instead)
75 g butter, melted
For the filling –
750g cream cheese, at room temperature
230g or 1 cup caster sugar
2 1/2 tbsp lemon juice
1 tsp lemon
1 tsp vanilla extract
A pinch of salt
300ml double cream
Preheat the oven to 175ºC.
Line a 23cm spring form cake tin with baking paper.
Double wrap the outside of the cake tin with extra wide aluminium foil. This is to make the tin water tight to ensure that water from the little water bath you will create for the cake, doesn’t seep into the cake.
For the base, blitz the biscuits in a food processor till you get crumbs. Add the sugar and blitz again for a couple of seconds till its mixes well. Add the unsalted butter and blitz again to combine.
At this stage, your base mix should resemble coarse wet sand.
Press the mix into the bottom of the prepared cake tin, spreading it out with the back of a large wooden spoon to even it out.
Bake for 10 minutes till lightly brown and set.
Remove the tin from the oven and set aside to cool. This base should be completely cooled before you add the filling.
For the filling, place the cream cheese in a stand mixer and using a padding attachment beat till smooth and creamy.
Add the sugar and beat till the sugar has completely dissolved.
Add the eggs one at a time, beating between each addition and make sure the egg is fully incorporated in the mix before adding the next one.
Add the lemon juice, vanilla extract and salt and mix until well combined.
Now add the cream and mix until well combined.
Pour the mix over the cooled base. Set the cake tin in the middle of a larger roasting tray or larger baking dish. You want to ensure your roasting tray / baking dish has high sides. Set this on the middle rack of the oven.
Carefully, fill the roasting tray with boiling water upto a 2 cm height and bake till the cake has set and the top is a little golden brown. This should take about 65 minutes.
Turn off the oven and leave the cheesecake inside the oven to cool with the oven door closed.
Then take the cheesecake and leave to cool completely.
Cover it and pop it into the fridge to cool a little and set further.
Serve with fresh berries if desired. But even by itself, the cake is so good you’ll be glad you baked it.