classic baked cheesecake

  • 1 cup (150g) plain (all-purpose) flour
  • ¼ cup (55g) caster (superfine) sugar 
  • 100g unsalted butter, chopped 

 filling

  • 1⅓ cups (295g) caster (superfine) sugar 
  • 330g cream cheese, chopped softened 
  • ½ teaspoon vanilla extract 
  • ¼ cup (60ml) lemon juice 
  • 2 tablespoons finely grated lemon rind 
  • 500g fresh ricotta 
  • 5 eggs 
  • 1½ tablespoons cornflour (cornstarch) 
  • 1½ tablespoons water
    mixed berries, to serve
    icing (confectioner’s) sugar, for dusting
  1. Preheat oven to 150°C (300°F). Place the flour, sugar and butter in the bowl of a food processor and process for one minute or until a rough dough forms. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm round springform tin lined with non-stick baking paper. 
  2. Bake the base for 25 minutes or until golden and just cooked. Set aside. To make the filling, place the sugar, cream cheese, vanilla,  lemon juice, lemon rind, ricotta and eggs in a food processor and process until smooth. 
  3. Place the cornflour and water in bowl and mix until smooth. Add the cornflour mixture to the cream cheese mixture and mix to combine. Pour the mixture over the cooked base, tap gently to  remove any air bubbles and bake for 40 minutes or until light golden and just set. 
  4. Turn the oven off and allow to cool for 40 minutes in the oven with the door closed. Refrigerate for 1 hour or until cold. Top with berries and dust in icing sugar to serve.  Serves 8–10.

Watch Donna make this simple recipe here.

RATE THIS RECIPE:
Reader ratings (3.81) 321751
donna hay team

Hi Cathy, we’re glad you like it. This one can be made 1-2 days head of time if kept refrigerated. Best wishes, The DH Team.

Cathy Slaveski

Hi there, I’ve made this cake a few times and it’s great - thank you! Just wondering how far ahead of time it can be made and what’s the best way to store it?

donna hay team

Hi there, Tegan! Thanks for your question. The cheesecake will start to crack in the oven if it is cooked too long. The wobble should be quite generous, because the cake will continue to cook and set while sitting in the warm oven that has been turned off. Hope this solves the problem for you! The DH Team.

Jane Walton

Donna I have always loved baked cheese cakes but never made one. Bingo with your recipe, I made it for Easter along with your Raspberry Coconut Ice, the crowd went crazy for both, Thanks , Your are on my go to list of Chefs for sure, Jane

Tegan McCallum

I’ve made this cheesecake twice now, taste is delicious but each time the cake had cracked. Why does this happen? I’ve never made baked cheesecakes veggie this one.

donna hay team

Hello Ariane, you reason you may have lumps in your mixture is if the cream cheese was not soft enough (particularly if it has come straight out of the fridge). Many thanks, DH team.

Ariane Kyras

I have made this cheesecake before and it turned out perfect. I made it again last night and the mixture was lumpy and I could not get rid of the lumps. Could it be because the ricotta wasn’t fresh enough? Thank you.

Hanisah Tucker

I followed the recipe to the T and it worked perfectly! Just the right about of zest and so deliciously creamy. Thank you for the recipe!

donna hay team

Hi Allan, no sorry - because of the cheese the texture will change on defrosting and be grainy. Happy cooking!

Allan Goodbun

Can this be frozen

Alice Jäger

I just baked it. It took much longer, but it was worth waiting smile. It’s really delicious and the kids love it.

Michelle Melissa Foo

I just made this cake last week and it was a hit! The base however I find is too high. I might consider changing it to a digestive biscuit base with butter. It took me longer than 40mins to bake the cake at 150C. With 150C, took nearly an hour for the cake to be set.

Rochelle Badolato

Could you make these as little individual ones in muffin trays? Also could you freeze them?

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