Rate This Recipe


This recipe can be baked or unbaked simply by substituting the eggs for gelatine and vice versa. A common difficulty with baked cheesecakes is their tendency to ‘crack’ when cooled. This is due to the coagulation of the beaten eggs in the batter. There are various methods to prevent this. One method is to bake the cheesecake in a hot water bath to ensure even heating.

Other methods include blending a little cornflour into the batter to prevent the coagulation of eggs or baking the cheesecake at a lower temperature and slow cooling it in the oven, turned off, with the door ajar. If these methods fail, a common practice is to cover the top of the cheesecake with toppings such as fruit coulis or fresh fruit, whipped cream, or cookie crumbs. This mixture will make enough for a 22cm cheesecake.

  • Makes/Serves
  • 1 cheesecake
  • Preparation Time
  • 15 mins
  • Cook | Chill | Freeze
  • 45 - 50 mins
  • Oven Temperature
  • 180oC
  • Oven Setting
  • Classic Convection
  • Freeze
  • Yes




  1. Preheat the oven.
  2. Line a spring form pan with aluminium foil on the base; spray the internal side of the pan with cooking spray.
  3. Line the sides (if desired) and base of the pan with the crumb base and bake in the oven for 20 minutes.
  4. Make the cheesecake filling according to the recipe either for a baked or an unbaked cheesecake.
  5. Pour the mixture onto the biscuit base in the pan and return to the oven for 45-50 minutes for a baked cheesecake, cheesecake is cooked when a skewer inserted into the centre comes out clean, or place in the freezer for 2 hours first for an unbaked cheesecake, then in the fridge until time to serve.
  6. Serve with fresh cream, a berry coulis or fresh berries.


You can vary this recipe by adding other ingredients to the finished cheesecake filling, swirling chocolate through it, add a coulis and gelatine mixture to the top for decoration, add pureed fruit for full flavour throughout, the options are really limited only to your imagination.